Roast Pepper and Chicken
Elevate your weeknight dinner game with this flavorful Roast Pepper and Chicken recipe! Bursting with vibrant colors and smoky aromas, this dish features tender, golden-browned chicken breasts paired with sweet and slightly charred roasted red and yellow bell peppers. A savory marinade of garlic, olive oil, oregano, and paprika infuses the chicken with Mediterranean-inspired flair, while a garnish of fresh parsley and zesty lemon slices brings a bright, herby finish. Perfectly cooked in just under an hour, this one-pan, oven-baked delight is as easy to make as it is impressive to serve. Whether paired with fluffy rice, nutty quinoa, or a crisp green salad, it’s a wholesome and crowd-pleasing meal that’s ideal for family dinners or entertaining guests. Make this vibrant roasted chicken recipe your go-to for simple yet satisfying home cooking!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 large red bell peppers
- 2 large yellow bell peppers
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 piece lemon, sliced
Instructions
Preheat your oven to 400°F (200°C).
Rinse the red and yellow bell peppers under cold water and pat them dry with a paper towel. Cut them into quarters, removing the seeds and stems.
Place the bell pepper quarters on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over them and toss lightly to coat. Roast in the oven for 20 minutes, flipping halfway through, until the peppers are slightly charred and tender.
While the peppers are roasting, prepare the chicken. Pat the chicken breasts dry with a paper towel. In a small bowl, mix 2 tablespoons olive oil, minced garlic, dried oregano, sweet paprika, salt, and black pepper to make a marinade.
Rub the marinade evenly over the chicken breasts, ensuring full coverage.
Heat a large, oven-safe skillet over medium-high heat. Once hot, sear the chicken breasts for 3-4 minutes on each side until golden brown.
Remove the skillet from the heat and layer the roasted peppers over and around the chicken breasts.
Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
Garnish the dish with freshly chopped parsley and lemon slices before serving.
Plate the roast pepper and chicken, serving as-is or alongside a side dish like rice, quinoa, or a simple green salad.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 30.1 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
