See Also: Roast Chicken with Peppers(recipes)
Sassy Chicken & Peppers(recipes)
Portuguese Chicken with Peppers and Olives(recipes)
Chicken Rolls Stuffed with Peppers(recipes)
Chicken Tetrazzini with Roasted Red Peppers(recipes)
Chicken with Peppers, Zucchini and Tomatoes on Angel Hair(recipes)
Roast chicken(recipes)
Roast Chicken Paprikash(recipes)
Roast Chicken & Potatoes Catalan(recipes)
Jenny' s chilli roast chicken(recipes)

polygynandrous (iou) and Roast Chicken with Peppers (recipes)


polygynandrous (iou)



polygynandrous adjective. L20.
[Blend of POLYANDROUS and POLYGYNOUS.]
Chiefly Zoology. Of, pertaining to, or characterized by the practice of mating within a group containing several males and females, or of belonging to a social group in which several husbands share several wives.

Roast Chicken with Peppers (recipes)


Roast Chicken with Peppers

Yield: Makes 6 servings



Ingredients:



1chicken (3 to 3-1/2 pounds), cut into pieces

3tablespoons olive oil, divided

1tablespoon plus 1-1/2 teaspoons chopped fresh rosemary or 1-1/2 teaspoons dried rosemary

1tablespoon fresh lemon juice

1-1/4teaspoons salt, divided

3/4teaspoon freshly ground black pepper, divided

3bell peppers (preferably 1 red, 1 yellow and 1 green)

1medium onion









Preparation:





1.Preheat oven to 375°F. Place chicken in shallow roasting pan.2.Combine 2 tablespoons oil, rosemary and lemon juice; brush over chicken. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over chicken. Roast 15 minutes.3.Cut bell peppers lengthwise into 1/2-inch-thick strips. Cut onion into thin wedges. Toss Vegetables with remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon Vegetables around chicken; roast about 40 minutes or until Vegetables are tender and chicken is cooked through (180°F). Serve chicken with Vegetables and pan juices.









Nutritional Information:







Serving Size: 8 ounces chicken with about 1/2 cup of vegetable mixture







Sodium

575 mg







Protein

29 g







Fiber

2 g







Carbohydrate

6 g







Cholesterol

118 mg







Saturated Fat

8 g







Total Fat

32 g







Calories from Fat

67 %







Calories

428









Dietary Exchange:







Fat

4







Meat

4







Vegetable

1