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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

Ingredients:
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

Directions:
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 http://www.lowcarbluxury.com 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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