Ingredients
- 2 tablespoons canola or olive oil
- 3 pounds skinless chicken drumsticks and skinless chicken thighs
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 onion, sliced thin
- 6 sprigs fresh rosemary
- 1 red bell pepper, cored, seeded, and cut into 1/2- inch slices
- 1 green bell pepper, cored, seeded, and cut into 1/2-inch slices
Cooking Instructions
- Preheat the oven to 400°F.
- Grease the baking pan with the canola oil. Arrange the chicken in the baking pan in a single layer.
- Season the chicken with salt and pepper. Top the chicken with sliced onion and three sprigs of rosemary.
- Cover the baking pan with foil and bake chicken for half an hour. Remove chicken from the oven and reduce heat to 350°F.
- Using tongs, turn the chicken pieces over. Scatter the pepper slices over the top of the chicken, and sprinkle the chicken with two tablespoons of water. Re-cover with foil.
- Return the chicken to the oven and bake for 40 minutes, uncovering it for the last 15 minutes so it can brown. When the juices run clear and the chicken is thoroughly cooked, remove it from the oven.
- Discard the cooked rosemary sprigs. Arrange the chicken on a platter. Top it with onion and pepper slices, and garnish with the remaining sprigs of rosemary.
Substitution(s)
- You can satisfy the picky eaters in the family by simply baking some of the chicken plain, without the peppers and the onions.
- If your kids love only drumsticks, skip the thighs and use all drumsticks. You can also make this with boneless chicken breast, but bake the chicken for only about 35 minutes or so. Watch carefully that it doesnt get overcooked.
- Instead of potato latkes, you could also serve this with mashed potatoes, a rice pilaf, or some steamed brown rice. For extra color, serve with raw baby carrots.
Make-Ahead
- This dish is make-ahead, so feel free to prepare it a few hours in advance and reheat in a preheated, 350°F oven for about half an hour, or until very warm.
Storage Tips
- Store leftover chicken, covered, in the refrigerator and use within 2 days.
Preparation Time:
Cooking Time:
Ready In:
10 minutes
Cooking Time:
70 minutes
Ready In:
1 hour and 20 minutes
- Skinless chicken drumsticks and thighs are widely available in the supermarket meat case. If you cant find them, ask the supermarket butcher to skin some for you. You can skin them yourself, too, but it will take at least 10 minutes.
How kids can help
- Kids can help make this chicken dish by measuring the salt and pepper, greasing the baking dish, and scattering the peppers and onions over the chicken before baking. Older kids can cut up the peppers using a small table knife.
Try it With:
Potato Latkes
Zucchini Latkes
Related Recipes:
Herbed Chicken Loaf
Marinated Roast Chicken
Cheddar and Chicken Enchiladas
Related Recipes & Articles:
Chicken, Chicken, and More Chicken
Eat Well, Live Well -- Feel-Good Foods
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