Roast Chicken with Fiesta Peppers
From The Low Carb Luxury Newsletter: Volume III / Number 02: January 25, 2002
cut-up, 3 to 3 1/2 pounds
chopped fresh rosemary,
or 1 1/2 teaspoons dried rosemary, crushed
fresh lemon juice
1 red, 1 yellow, and 1 green
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.
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.
Heat oven to 375F. Rinse chicken in cold water; pat dry with a paper towel. Place in a shallow roasting pan.
The Low Carb Luxury Newsletter: Volume III / Number 02: January 25, 2002
Makes 6 servings - 5 grams of carbohydrate per serving.