Baked Chicken with Peppers and Onions

The tasty secret to this tempting chicken Simply roast with a mix of chopped peppers and onion, olives, and Parm under the skin!

Recipe «Baked Chicken with Peppers and Onions» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author WomanWorld would need: 3 medium red and/or green peppers, 1 large onion, 1 tbsp. olive oil, 2 tsp. fennel seeds crushed, 1/4 c. drained, pitted Kalamata olives chopped , 2 tbsp. grated Parmesan cheese, 2 tbsp. chopped fresh parsley, 1 tsp. grated lemon zest , 4 bone-in chicken breast halves about 4 lbs., 1/2 tsp. salt, 1/4 tsp. pepper.

Ingredients:

• 3 medium red and/or green peppers 
• 1 large onion 
• 1 tbsp. olive oil 
• 2 tsp. fennel seeds crushed 
• 1/4 c. drained, pitted Kalamata olives chopped 
• 2 tbsp. grated Parmesan cheese 
• 2 tbsp. chopped fresh parsley 
• 1 tsp. grated lemon zest 
• 4 bone-in chicken breast halves about 4 lbs. 
• 1/2 tsp. salt 
• 1/4 tsp. pepper 

Instructions

1. Preheat oven to 425°F. Coat large shallow roasting pan with cooking spray.
2. Cut 2 peppers into strips; finely chop remaining pepper.
3. Chop 1/4 of onion; cut remaining onion into 1/4"-thick wedges.
4. 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.
5. Transfer mixture to heat-proof bowl; stir in olives, cheese, parsley, and zest.
6. With fingers, separate skin from breast meat leaving skin attached. Spread 1/4 of pepper mixture under skin of each breast; smooth skin over.
7. Sprinkle chicken with salt, remaining pepper, and remaining fennel.
8. 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.