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Roast Chicken with Fiesta Peppers

Author/Submitted by: From The Low Carb Luxury Newsletter: Volume III / Number 02: January 25, 2002
Servings: 6
Categories: Chicken / Haven't Tried / Low-Carb

1    whole chicken, cut-up, 3 to 3 1/2 pounds
3  tablespoons  olive oil, divided
1 1/2  tablespoons  chopped fresh rosemary, or 1 1/2 teaspoons dried rosemary, crushed
1  tablespoon  fresh lemon juice
1 1/4  teaspoons  salt, divided
3/4  teaspoon  black pepper, divided
3    bell peppers, 1 red, 1 yellow, and 1 green
1  medium  onion

1. Heat oven to 375F. Rinse chicken in cold water; pat dry with a paper towel. Place in a shallow roasting pan.

2. Combine 2 tablespoons of the oil, rosemary and lemon juice; brush over chicken. Sprinkle 1 teaspoon of the salt and 1/2 teaspoon of the pepper over chicken. Roast for 15 minutes.

3. Cut bell peppers lengthwise into 1/2-inch strips. Slice onion into thin wedges. Toss vegetables with remaining 1 Tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spoon vegetables around chicken. Roast until vegetables are tender and chicken is cooked through (about 40 minutes.) Serve chicken with vegetables and pan juices.

From The Low Carb Luxury Newsletter: Volume III / Number 02: January 25, 2002 Makes 6 servings - 5 grams of carbohydrate per serving.

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