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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
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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.
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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