Roast Chicken with Balsamic Bell Peppers

I have a confession to make.  My heart hasn’t really been into my blog lately.  You may have noticed by my lack of posts (or maybe not since I’m very sporadic with my posts anyway). I still love to find new recipes, love to make them and even more, love to eat them but I really feel way out on left field when I look at other food blogs. I don’t understand how people have so much time to dedicate to their blog (I have a full-time office job) or how they are able to make so much unhealthy food without gaining weight (I’ve struggled with my weight my entire life).  It gets frustrating and it’s hard to stay motivated.  But I try to remember that I started this blog not for any other reason than because I like to cook and because I have tons of recipes to make.  So, my kind readers, I’m sorry if I don’t post everyday like I did when I started this blog in 2011.  But it’s too much for me to cook so much food and is another reason why I’m on a serious diet right now.  It stinks but this is real life.  So, shocker, today I bring you even more chicken and vegetables with this recipe for Roast Chicken with Balsamic Bell Peppers.

Chicken is coated with a tasty mixture of salt, fennel seeds, pepper, garlic powder, and dried oregano before being roasted in the oven until tender and juicy.  Meanwhile, a mixture of multi-colored peppers, shallots and fresh rosemary are simmered in some broth and hit with a tangy shot of balsamic vinegar. I love chicken and especially love chicken when it’s baked with herbs (dried or fresh) so the fennel seed, garlic powder and oregano really provide a serious bolt of flavor.  I’ve become slightly obsessed with fennel seed as of late and also have developed a little obsession with peppers so this dish is perfect for me.  I didn’t eat peppers or fennel seeds as a kid so the idea of this dish would have caused me to frown and pout if it would have been put in front of me.  Now, it’s exactly what I look forward too.  Diet and all.

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Preheat oven to 450°F.  Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.

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Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute.

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Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450°F for 10 minutes or until done.  Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes.

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Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently.

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Serve bell pepper mixture over chicken.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

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