Seven Aroma Roasted Chicken with Peppers
Recipe: #9408
May 02, 2013
Categories: Chicken, Southwest, Oven Roast, Diabetic, Low Glycemic, Whole Chicken, Chicken Dinner, more
"This sounds wonderful for people with fresh herb and pepper gardens. From the Santa Fe Lite & Spicy cookbook. It notes that the spices would be good on turkey, roast beef, pork loin, or even roasted potatoes! If you can't get fresh herbs it is okay to use dried, but use only 1 teaspoon of each. Posted for the You Want What?! recipe posting game."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (153 g)
- Calories 123
- Total Fat - 4.1 g
- Saturated Fat - 0.6 g
- Cholesterol - 7.6 mg
- Sodium - 888.5 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 2.7 g
- Sugars - 5.4 g
- Protein - 3.6 g
- Calcium - 39.1 mg
- Iron - 1.2 mg
- Vitamin C - 122.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375F.
Step 2
In a small bowl, mix the herbs and spices together through the black pepper. Rub mixture onto the chickens inside and out.
Step 3
Place the chickens in a roasting pan and bake for 50 minutes, or until done. Remove from pan, cut in half, and set aside.
Step 4
Pour excess fat out of pan.
Step 5
Place the roasting pan on the stove and heat on high until hot. Add white wine and deglaze the pan.
Step 6
Add all of the peppers and saute them for a few minutes or until al dente. Add salt and black pepper and stir in.
Step 7
Place a half roasted chicken each onto 6 serving plates, and spoon the peppers and any juices over the them.
Tips
No special items needed.
0 Reviews
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