Baked chicken with onions, red & green peppers

The tasty secret to this tempting chicken? Simply roast with a mix of chopped peppers and onion, olives, and Parm under the skin!

3 medium red and/or green peppers
1 large onion
1 tbsp. olive oil
2 tsp. fennel seeds crushed
1/4 c. drained, pitted Kalamata olives chopped
2 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley
1 tsp. grated lemon zest
4 bone-in chicken breast halves about 4 lbs.
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 425°F. Coat large shallow roasting pan with cooking spray.

Cut 2 peppers into strips; finely chop remaining pepper.

Chop 1/4 of onion; cut remaining onion into 1/4″-thick wedges.

In 10″ nonstick skillet, heat oil over medium heat. Add chopped pepper, onion, and half of fennel seeds; cook, stirring occasionally, until softened, about 10 minutes.

Transfer mixture to heat-proof bowl; stir in olives, cheese, parsley, and zest.

With fingers, separate skin from breast meat leaving skin attached. Spread 1/4 of pepper mixture under skin of each breast; smooth skin over.

Sprinkle chicken with salt, remaining pepper, and remaining fennel.

Transfer chicken to roasting pan; place sliced peppers and onion wedges around chicken. Roast 45 minutes or until chicken is no longer pink near bone and vegetables are tender.

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