Ingredients:
1 (3 1/2 lb) chicken, cut up
3 tablespoons olive oil, divided
1 1/2 teaspoons rosemary
1 teaspoon lemon juice
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
3 bell peppers ( 1 red, 1 yellow and 1 green)
1 medium onions
Directions:
Place washed and dryed chicken in a shallow roasting pan.
Combine 2 tablespoons oil, rosemary and lemon juice.
Brush over chicken.
Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken.
Roast in a preheated 375 degree oven for 15 minutes.
Cut bell peppers lengthwise into 1/2 strips.
Slice onion into thin wedges.
Toss vegetables with remaining oil, salt and pepper.
Place veggies around chicken.
Continue roasting until veggies are tender and chicken is cooked, about 40 minutes.
Serve chicken with peppers and pan drippings.
Servings: 6
Time preparation: 10 min.
Time total: 65 min.