Ingredients:

2 large shallots (peeled and blanched in boiling water for 2 minutes, then halve lengthwise)
1 garlic clove, minced or pressed
1 TBS plus 1 tsp olive oil
1 (or 2) yellow bell peppers cut into 1 inch pieces
2 tsp fresh rosemary, chopped
3/4 lb. small red potatoes, scrubbed and sliced 1/2 inch thick
1 whole chicken breast (bone-in with skin) halved
1 TBS fresh lemon juice
1/2 cup chicken broth
2 TBS butter

Preheat oven to 450°. In large ovenproof skillet toss together the shallots, garlic, 2 TBS oil, bell peppers, rosemary, red potatoes. Salt and pepper to taste. Rub the chicken with the remaining 1 tsp oil, lemon juice and pepper. Place chicken, skin side up, on top of the vegetables. Roast in upper third of the oven for 30 minutes, reduce the temperature to 375° and roast 20-25 minutes, or until the chicken is springy to the touch and the potatoes are tender.

Transfer the chicken and vegetables to a platter, stir in broth and boil for one minute. Stir in butter and pour liquid over chicken and vegetables. Serves 2

*The recipe called for 20 minutes at 450° and 15 minutes at 375°. We had large chicken breasts and found it took more time, thus the times that are listed. It also called for one yellow pepper and we thought it could have used two.



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