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Seven Aroma Roasted Chicken with Peppers

Created by Engrossed on May 2, 2013

3 whole small chickens, washed and dried (free-range recommended, I think cornish game hens would be good too)
1/2 cup white wine
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
2 Anaheim bell peppers, seeded and julienned
2 poblano bell peppers, seeded and julienned
Salt, to taste
Ground black pepper, to taste

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.