Family food find: Red Pepper Roasted Chicken

November 18, 2014

Red Pepper Roasted Chicken recipe | One Hungry Mama

As the cold sets in—and, oh, how it has set in here in Brooklyn—I start cranking the oven and experimenting with recipes for roasts like my Apple Butter-Balsamic Glazed Pork Loin and this Red Pepper Roasted Chicken. There’s really nothing better or easier than throwing a handful of ingredients and good cut of meat in the oven and taking out a delicious, hearty dinner.

The recipe for this Red Pepper Roasted Chicken is not my own; I found it on Food52 and think it’s too good not to share. Not only is it easy and delicious, but it’s a nice twist on roast chicken that feels different than the butter/lemon/herb approach which quickly gets played out in my house. Plus, the sauce—sweet and tangy from a clever combination of roasted red peppers and vinegar—is deletable. Serve this with rice, couscous or something that will soak up the saucy goodness. You won’t want to waste a drop.

To make the recipe for about 6 servings, you’ll need:

1 lemon
1 5-lb chicken, whole or cut-up, rinsed and patted dry with a paper towel
1 medium-large red bell pepper, seeded, quartered, and coarsely chopped
1/2 head of garlic, cloves separated, peeled, and coarsely chopped
1/4 plus 2 tablespoons red wine vinegar
1 fresh bay leaf, central vein removed and torn into pieces (if you substitute a dried bay leave, leave it intact)
1/4 to 1/2 teaspoons Aleppo pepper, if desired, or a small pinch Cayenne pepper
1/2 cup olive oil
1/4 to 1/2 teaspoons sea salt or more to taste

To get the full recipe (note: on Food52, the ingredients are measured to serve 12-14 people), hope on over to Food52 where this recipe is called Red Pepper Taxicab Chicken. If you make it, let me know what you think: do you love this as much as we do?

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