The tasty secret to this tempting chicken Simply roast with a mix of chopped peppers and onion, olives, and Parm under the skin!
- Preheat oven to 425°F. Coat large shallow roasting pan with cooking spray.
- Cut 2 peppers into strips; finely chop remaining pepper.
- Chop 1/4 of onion; cut remaining onion into 1/4"-thick wedges.
- In 10" nonstick skillet, heat oil over medium heat. Add chopped pepper, onion, and half of fennel seeds; cook, stirring occasionally, until softened, about 10 minutes.
- Transfer mixture to heat-proof bowl; stir in olives, cheese, parsley, and zest.
- With fingers, separate skin from breast meat leaving skin attached. Spread 1/4 of pepper mixture under skin of each breast; smooth skin over.
- Sprinkle chicken with salt, remaining pepper, and remaining fennel.
- Transfer chicken to roasting pan; place sliced peppers and onion wedges around chicken. Roast 45 minutes or until chicken is no longer pink near bone and vegetables are tender.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set