Monday, October 31, 2011

Roasted Chicken with peppers and onions

In deep dish stoneware baker:
Drizzle about 1 Tbsp. olive oil over bottom of baker to keep from sticking. Place chicken parts on top of oil. I used 2 thin-sliced breasts and six thighs.  Sprinkle with garlic powder, thyme, marjoram, poultry seasoning and about 1 tsp. Kosher salt.

Slice 1/2 to 1 whole onion and place over top of seasoned chicken. Slice 1 red pepper and put on top of that. Drizzle about 1/2 tsp. black strap molasses and 1 T olive oil over vegetables.  Cover with lid and bake at 350 45-50 minutes- until chicken is done.

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