Rosemary Chicken with Sweet Peppers

Weighing down the chicken and peppers gives this dish a deep sear that caramelizes the meat for big-time flavor.

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4.5 by 18 people

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  • Makes: 4 servings
  • Serving Size: 2 chicken thighs plus 4 pepper slices
  • Makes: 8 chicken thighs plus 16 pepper slices
  • Prep: 15 mins
  • Cook: 20 mins

Rosemary Chicken with Sweet Peppers

Directions

  1. Preheat oven to 200 degrees F. Season chicken with salt and pepper. Heat a 12-inch heavy skillet over medium-high heat; add 1 tablespoon of the oil. Place 4 chicken thighs and 8 pepper pieces in a single layer in skillet. Cover with a smaller heavy pan (about 10-inches) or heat-proof dish weighted down with cans. Cook until browned, about 5 to 7 minutes.
  2. Remove weight; turn chicken and peppers. Sprinkle with half the rosemary. Reduce heat to medium. Return pan and weights. Continue cooking until done (170 degrees F), about 4 minutes more. Transfer chicken and peppers to a baking sheet; cover with foil and keep warm in oven. Repeat with remaining oil, chicken, peppers, and rosemary.
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Nutrition Facts (Rosemary Chicken with Sweet Peppers)

  • Per serving:
  • 356 kcal ,
  • 16 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 213 mg chol. ,
  • 456 mg sodium ,
  • 5 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 45 g pro.
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