Updated Thursday, May 8th, 2003
Yield: 4 servings
Remove the peppers from the oven, stir, and tuck the chicken and garlic between the pepper pieces. Reduce oven temperature to 400 degrees 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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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