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Chicken With Roasted Bell Peppers and Rosemary

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Category
Poultry
Course
Main Dish
Sources
The OFA Recipes for Every Season

Looking for a new chicken recipe? We’ve got just what you need in this recipe for Chicken With Roasted Bell Peppers and Rosemary. It’s colorful, flavorful, and simple enough to make again and again!

Try it with fresh peppers straight from your garden. So delicious!

Ingredients
2 large bell peppers, quartered and seeded
1/2 teaspoon fresh rosemary leaves, or 1/4 teaspoon dried
1/2 teaspoon salt
freshly ground black pepper, to taste
2 chicken breasts, halved
additional salt and pepper, to sprinkle on chicken
1 teaspoon fresh rosemary leaves, or 1/2 teaspoon dried
4 cloves garlic, halved

Instructions

  1. Preheat oven to 450 degrees F. Place peppers into a 13x9-inch baking dish. Sprinkle with 1/2 teaspoon fresh rosemary (or 1/4 teaspoon dried), salt, and black pepper to taste. 
  2. Roast for 20 minutes, stirring once. Meanwhile, sprinkle the 4 chicken breast halves with salt, pepper, and 1 teaspoon fresh rosemary (or 1/2 teaspoon dried).
  3. Remove the peppers from the oven, stir, and tuck the chicken and garlic between the pepper pieces. Reduce oven temperature to 400 degrees F. 
  4. Roast, turning the chicken and rearranging the peppers and garlic once or twice, until chicken is cooked through but still juicy and the peppers are well done, 35 to 40 minutes.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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