Peperonata roast chicken

Cooking Meat Peperonata roast chicken

Put a new spin on everyones favourite cucina with this easy weeknight recipe of spicy roast chicken and capsicum.

Lables: High protein Low carb Low sodium Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200C.
  2. Place the capsicum, tomato, chilli, onion and garlic in a large roasting pan. Season and drizzle with vinegar and 2 tbs olive oil, then toss to combine.
  3. Combine the remaining 2 tbs olive oil with the rosemary and oregano, and rub over the chicken, then season well. Place chicken on top of the capsicum mixture and bake for 1 hour or until the skin is golden and meat is cooked through.
  4. Serve immediately sprinkled with extra oregano leaves.

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2 red capsicum, seeds removed, sliced into 4cm strips
1 yellow capsicum, seeds removed, sliced into 4cm strips
2 tomatoes, seeds removed, sliced
1 long red chilli, seeds removed, finely chopped
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tbsp red wine vinegar
1/3 cup olive oil
1 tbsp rosemary leaves, chopped
1 tbsp oregano leaves, chopped, plus extra leaves to serve
4 chicken marylands

Adv

Autors
Preparation time
15
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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