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Ingredients

Baked chicken:

• 8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts
• 1 fresh lemon, halved
• 2 tablespoons onion powder
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary, ground to a powder with a mortar and pestle
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons minced fresh flat-leaf parsley

Creole Sauce:

• 1 tablespoon grapeseed oil
• 1 shallot clove, minced
• 1 clove garlic, lightly crushed with the side of a knife blade and minced
• 1/2 teaspoon finely minced fresh rosemary leaves
• 1 teaspoon fresh thyme leaves, minced
• 1 (29 to 32-ounce) can crushed tomatoes
• Salt and freshly ground black pepper
• 1 cup halved grape tomatoes
• 1 red bell pepper, stem and seeds removed, and diced
• 1 yellow bell pepper, stem and seed removed, and diced
• 1 small white onion, diced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon Creole seasoning
• 4 tablespoons butter, cubed

Description

Food Network Invites You To Try This Creole Baked Chicken Recipe From Robert Irvine.

Food Network