Chicken Roasted with Potatoes, Peppers, And Shallots

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Try this Chicken Roasted with Potatoes, Peppers, And Shallots recipe, or contribute your own. "Chicken" and "February 19" are two tags used to describe Chicken Roasted with Potatoes, Peppers, And Shallots.


Ingredients

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1 tb Fresh Lemon Juice
2 tb olive oil; Plus 1 teaspoon
1 tb fresh; Finely chopped, or tablespoon crumbled dried, garnish
1/2 c Chicken broth
; pieces
3/4 lb Small red potatoes; scrubbed or, if large, quartered
1/2 Yellow bell pepper; cut into pieces
3 lg Shallots; peeled, blanched in boiling water for 2 minutes, and halved lengthwise
; pieces
2 Garlic; minced
1/2 Red bell pepper; cut into pieces
1 Whole chicken breast; halved

Original recipe makes 1

Servings  

Preparation

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. 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. 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. 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. Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs. Serves 2. Gourmet February 1992

Calories Per Serving: 793 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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