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Categories:
olive oil roasting chicken onion mushrooms salt ground black pepper garlic rosemary oregano red pepper tomato sauce water salt red bell peppers green bell peppers
Viewed: 56 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 1 whole roasting chicken, cut in quarters
- 1 large onion, sliced
- 8 ounces fresh mushrooms, quartered
- 1 pinch salt
- 1 pinch ground black pepper
- 4 cloves garlic, sliced
- 3 sprigs rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1 cup tomato sauce
- 1/2 cup water
- salt and ground black pepper to taste
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
Method
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside.
- Remove to a bowl to capture the juices.
- Stir in onions and mushrooms; cook for 5-6 minutes until soft.
- Add a big pinch of salt and pepper.
- Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
- Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables.
- Add more salt and pepper.
- Place pepper slices on top of the chicken.
- Cover and cook in the preheated oven for 1 hour 15 minutes.
