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Chicken with Roasted Red Bell Peppers and Rosemary

Chicken with Roasted Red Bell Peppers and Rosemary
2 votes, 5.00 avg. rating (93% score)
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Yield: 4 servings


  • 2 large red (or 1 red and 1 yellow) bell peppers, quartered and seeded
  • 1/2 teaspoon fresh rosemary leaves, or 1/4 teaspoon dried
  • 1/2 teaspoon salt
  • freshly ground black pepper, to taste
  • 2 chicken breasts, halved
  • additional salt and pepper, to sprinkle on chicken
  • 1 teaspoon fresh rosemary leaves, or 1/2 teaspoon dried
  • 4 cloves garlic, halved


Preheat oven to 450 degrees F. Place peppers into a 13x9-inch baking dish. Sprinkle with 1/2 teaspoon fresh rosemary (or 1/4 teaspoon dried), 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 (or 1/2 teaspoon dried).

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.

Updated Thursday, May 8th, 2003

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2 Responses to Chicken with Roasted Red Bell Peppers and Rosemary

  1. diana m January 14, 2004 at 10:50 am #

    My husband took leftovers to work for lunch the next day, and couldn’t wait, he ate it for breakfast! Next time I will make it with red and yellow or orange peppers.

  2. Anonymous June 13, 2006 at 7:18 am #

    I improvised on the recipe. Added green peppers, then one hour before serving, added mushrooms, celery, carrots. Made a little bit of gravy with all. And served with whole wheat pasta. We really enjoyed this and the chicken was very well done.

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