Roasted Chicken with Peppers

Roasted Chicken with Peppers

  • Prep Time: 10 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 6
  • About This Recipe

    “low-carb delicious and pretty.”


  • 1 (3 1/2 lb)chicken, cut up
  • 3tablespoonsolive oil, divided
  • 1 1/2 teaspoonsrosemary
  • 1teaspoonlemon juice
  • 1 1/4 teaspoonssalt, divided
  • 3/4 teaspoonpepper, divided
  • 3bell peppers( 1 red, 1 yellow and 1 green)
  • 1mediumonion
  • Directions

  • Place washed and dryed chicken in a shallow roasting pan.
  • Combine 2 tablespoons oil, rosemary and lemon juice.
  • Brush over chicken.
  • Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken.
  • Roast in a preheated 375 degree oven for 15 minutes.
  • Cut bell peppers lengthwise into 1/2 strips.
  • Slice onion into thin wedges.
  • Toss vegetables with remaining oil, salt and pepper.
  • Place veggies around chicken.
  • Continue roasting until veggies are tender and chicken is cooked, about 40 minutes.
  • Serve chicken with peppers and pan drippings.
  • Reviews

  • “Very nice.Simple and flavorful…the rosemary is perfect.Thanks for the recipe!”

  • “I rarely feel compelled to photograph dishes, but this was so pretty when it came out of the oven, I simply had to.I loved the ease of preparation, and the chicken was moist and delicious.I, too, added some garlic and we enjoyed it over rice pilaf.A simple, enjoyable dish we’ll be trying again.Thanks, Karen!”

  • “This is delicious!And so easy to prepare.I too, as another reviewer suggested, added a bit of minced fresh garlic.I also used boneless, skinless chicken breasts and a red, yellow, and orange pepper (neither by DH or I like green peppers). I served it with roasted red potatoes.We thoroughly enjoyed it.Thanks for a great recipe.”

  • “Lovely blend of flavours and very easy to make. I too added some garlic. Will certainly make again :)”

  • “So easy & so good – I cut back a bit on the peppers and added them only for the last 15 minute of roasting the onions I added after the first 15 minutes that the chickie was in the oven.I used Penzel”s 4/S salt and used only thighs.It may sound like I made a lot of changes but it really was minimal. Loved the recipe Karen – Thanks for posting”

  • “Yummy! I loved that the juices had a roasted red pepper taste! I added a couple of cloves of minced garlic and added the peppers (which were all red) earlier (almost imediately). Will make agian! Nice enough for company.”