Chicken Roasted with Potatoes, Peppers, and Shallots Recipe

Name: Chicken Roasted with Potatoes, Peppers, and Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large shallots, peeled, blanched in boiling water for 2 minutes, and halved lengthwise; 2 garlic cloves, minced; 2 tablespoons plus 1 teaspoon olive oil; 1/2 red bell pepper, cut into 1-inch pieces; 1/2 yellow bell pepper, cut into 1-inch pieces; 1 tablespoon finely chopped fresh rosemary leaves or 1 tablespoon crumbled dried, plus, if desired, rosemary sprigs for garnish; 3/4 pound small red potatoes, scrubbed and halved or, if large, quartered; 1 whole chicken breast (about 1 1/2 pounds), halved; 1 tablespoon fresh lemon juice; 1/2 cup chicken broth

Servings: persons

3 large shallots, peeled, blanched in boiling water for 2 minutes, and halved lengthwise
2 garlic cloves, minced
2 tablespoons plus 1 teaspoon olive oil
1/2 red bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
1 tablespoon finely chopped fresh rosemary leaves or 1 tablespoon crumbled dried, plus, if desired, rosemary sprigs for garnish
3/4 pound small red potatoes, scrubbed and halved or, if large, quartered
1 whole chicken breast (about 1 1/2 pounds), halved
1 tablespoon fresh lemon juice
1/2 cup chicken broth

1
In a large ovenproof skillet toss together the shallots, the garlic, 2 tablespoons of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste.
2
Rub the chicken with the remaining 1 teaspoon oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture.
3
Roast the chicken and the vegetables in the upper third of a preheated 450F oven for 20 minutes, reduce the temperature to 357F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender.
4
Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute.
5
Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.

974

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large shallots, peeled, blanched in boiling water for 2 minutes, and halved lengthwise, 2 garlic cloves, minced, 2 tablespoons plus 1 teaspoon olive oil, 1/2 red bell pepper, cut into 1-inch pieces, and more.

Yes, Chicken Roasted with Potatoes, Peppers, and Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Roasted with Potatoes, Peppers, and Shallots

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