Thursday, April 25, 2013

Herb-Roasted Chicken & Peppers

I have been waiting for the warm weather. Waiting, waiting, and waiting—to no avail. I think Mother Nature forgot about us in the Northeast. I wanted to grill chicken drums for dinner, but the weather has not been cooperating. The calendar says it's spring, but it's cold. So cold that there was ice outside a few times this week when we woke up. Yep, that's right, ice. So our grilling plans went out the window, and I decided to roast the chicken in the oven instead—mostly to warm up the house. This dinner was simple, yet tasty. I coated the chicken in a mixture of spices and topped it with a yellow pepper, which became sweet like candy when roasted. It was a perfect, comforting Sunday dinner.

Herb-Roasted Chicken & Peppers

10 chicken drums
1 yellow bell pepper (sliced into strips)
3 to 4 tablespoons oil (olive or canola)
1 tablespoon dried crushed rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon minced garlic
salt and pepper to taste

Preheat oven to 400 degrees.Place the chicken and pepper slices in a Ziploc bag with the oil and spices. Shake until well coated. Arrange chicken on a lightly greased sheet pan and top with the pepper slices. Bake for 45 minutes until the chicken is no longer pink inside. 

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