Peperonata roast chicken

Peperonata roast chicken

Ingredients(4 servings):

  • 2 red capsicum (bell peppers), seeds removed, sliced into 4cm strips
  • 1 yellow capsicum (bell pepper), seeds removed, sliced into 4cm strips
  • 2 tomatoes, seeds removed, sliced
  • 1 long red chilli, seeds removed, finely chopped (optional)
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon red wine vinegar
  • 1/3 cup (80ml) olive oil
  • 1 tablespoon rosemary leaves, chopped
  • 1 tablespoon oregano leaves, chopped, plus extra leaves to serve
  • 4 chicken quarters (leg sections)



  1. Preheat oven to 200°C.
  2. Place the capsicum, tomato, chilli, onion and garlic in a large roasting pan. Season and drizzle with vinegar and 2 tbs olive oil, then toss to combine.
  3. Combine the remaining 2 tbs olive oil with the rosemary and oregano, and rub over the chicken, then season well.
  4. Place chicken on top of the capsicum mixture and bake for 1 hour or until the skin is golden and meat is cooked through.
  5. Serve immediately sprinkled with extra oregano leaves.
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