Oven-Roasted Chicken and Peppers

Chicken and peppers

These recent recipes truly capture my outlook on life these days: Keep everything simple and savor the natural flavors (of food and life.)  

This Oven-Roasted Chicken is as simple as it gets.  We call it “Chicken on the Bone” and the kids get a kick out of eating it with their hands.  

A quick reminder on my approach to buying meats:

  1. Buy Fresh (i.e. speak to a human to get your meat)
  2. Get bone-in when available
  3. Chicken skin is delicious. Leave it on. 

I used whole chicken legs for this recipe, but that’s a matter of personal taste.  If you like chicken breasts, feel free to use those instead.

Step 1: Lay chicken in a pan or cookie sheet.  Surround with roughly chopped bell peppers.  I keep the slices bigger as they will stay in the oven for a while.  The bigger size helps them not get soggy.

Step 2: Drizzle about 2-3 tablespoons vegetable oil and a very generous sprinkle salt and pepper.

Step 3: Roast at 400 degrees F for 45 minutes. The skin should be golden and crispy.  (Probably 30 minutes for smaller chicken thighs, or chicken without the bone.) 

Sometimes, we eat chicken and peppers all by themselves.  Sometimes, I serve over rice. Here’s to simple life and simple dinners!