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Chicken pan with peppers

updated

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Ingredients for 6 servings:

  • 1 chicken (poulard)
  • 3 bell peppers
  • 1 vegetable onion(s)
  • 1 kg potatoes
  • salt and pepper
  • Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the chicken and cut into 8 pieces. Trim the bell peppers and cut into strips. Peel the onion and slice into rings. Peel the potatoes and dice them. Season the chicken pieces with salt and pepper. Season the onions and potatoes with salt and pepper. Add the thyme and mix well. Spread the potato and onion mixture in a deep roasting pan and place the chicken pieces skin-side up. Bake in a preheated oven at 180°C for approximately 1.5 hours. Add the bell pepper strips after one hour. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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