Roasted Chicken with Peppers
Transform your dinner table with the irresistible charm of Roasted Chicken with Peppers, a vibrant, one-pan meal that’s as stunning as it is satisfying. This recipe features a perfectly roasted whole chicken, marinated in a zesty blend of olive oil, paprika, oregano, garlic, and a touch of honey for caramelized, golden skin bursting with flavor. Nestled beneath are colorful strips of roasted bell peppers—red, yellow, and green—infused with the savory drippings of the chicken, creating a harmonious medley of smoky, sweet, and tangy tastes. Serve it with optional roasted potatoes for a hearty accompaniment, and don’t forget the fresh parsley garnish to add a pop of color and freshness. With just 20 minutes of prep and approachable techniques, this dish is perfect for special gatherings or an elevated weeknight meal.
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Recipe Information
Ingredients
- 1 approx. 4 lbs whole chicken
- 3 large bell peppers (red, yellow, and green)
- 3 tablespoons olive oil
- 4 large garlic cloves
- 1 medium lemon
- 2 teaspoons paprika
- 1.5 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon honey
- 4 medium potatoes (optional, for serving)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Clean the chicken by removing any giblets and patting it dry with paper towels.
In a small bowl, mix 2 tablespoons of olive oil, paprika, dried oregano, 1.5 teaspoons of salt, black pepper, and honey. Zest the lemon and mix the zest into the marinade.
Rub the marinade all over the chicken, ensuring even coverage, including under the skin for added flavor. Slice the lemon in half and place it into the chicken cavity along with two crushed garlic cloves.
Slice the bell peppers into thin strips and place them in a roasting pan along with the remaining minced garlic and potatoes (if using). Drizzle with 1 tablespoon of olive oil and sprinkle with 0.5 teaspoon of salt. Toss to evenly coat.
Place the chicken on top of the pepper mixture, breast side up.
Roast the chicken in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C) and continue roasting for 75 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F (74°C).
Occasionally baste the chicken with its juices for additional flavor and to keep it moist.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish with freshly chopped parsley and serve with the roasted peppers and potatoes.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4915 mg | 214% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 35.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4357 mg | 93% | |
*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.
