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Chicken with Roasted Peppers and Rosemary


  • 2 sweet bell peppers, quartered and seeded
  • 1/2 tsp fresh rosemary leaves, or 1/4 tsp dried
  • 1/2 tsp salt
  • freshly ground black pepper, to taste
  • 2 chicken breasts, halved
  • additional salt and pepper, to sprinkle on chicken
  • 1 tsp fresh rosemary leaves, or 1/2 tsp dried
  • 4 cloves garlic, halved


1. Preheat oven to 450°F. Place peppers into a 13x9-inch baking dish. Sprinkle with 1/2 teaspoon fresh rosemary, salt, and black pepper to taste. Roast 20 minutes, stirring once. Meanwhile, sprinkle the 4 chicken breast halves with salt, pepper, and 1 teaspoon fresh rosemary.

2. Remove the peppers from the oven, stir, and tuck the chicken and garlic between the pepper pieces. Reduce oven temperature to 400°F. Roast, turning the chicken and rearranging the peppers and garlic once or twice, until chicken is cooked through but still juicy, and peppers are well done, 35 to 40 minutes.

Adapted from Yankee Magazine

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