Roast Chicken with Sautéed Onions and Peppers
Prep time
Cook time
Total time
Whether you're entertaining guests or making dinner for your own family, this roast chicken recipe is easy to make and so delicious.
Recipe type: Main
Cuisine: Canadian
Serves: 8 - 12 servings
  • 4 tbs olive oil
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2½ tsp salt
  • 1 tsp freshly ground black pepper
  • 1½ cups diced tomatoes
  • ½ cup white wine
  • 2 whole raw chickens, cut in quarters
  1. Pre heat oven to 325 ºF
  2. Heat 2 tbs olive oil in a large frying pan on medium high.
  3. Add onions and sauté for 4 minutes.
  4. Add garlic and sauté for 1 minutes.
  5. Add green and red peppers.
  6. Add 1 tsp salt, ½ tsp black pepper, diced tomatoes and white wine.
  7. Stir all the ingredients, cover and reduce heat to medium.
  8. Simmer for 15 minutes, uncover and set aside.
  9. Line a large roasting pan with aluminum foil.
  10. Place the pieces of chicken in the roasting pan.
  11. Baste chicken pieces with remaining olive oil.
  12. Sprinkle 1½ tsp of salt and ½ tsp of black pepper evenly over the chicken pieces.
  13. Using a large serving spoon, scoop a spoonful of the onion and pepper mix over each piece of chicken until all pieces are covered. Divide any remaining peppers over the chicken equally.
  14. Place the pan in the oven on the middle rack.
  15. Cook for 50 minutes. Do not open the oven door.
  16. Raise the heat to 375 ºF and let cook for another 20 minutes. Do not open the oven door.
  17. Change the oven setting to broil and set the temperature to 450 ºF.
  18. Let the chicken cook for another 8 minutes.
  19. Using a thermometer in the thickest past of the meat, check that the internal temperature is 165°F (74°C)
  20. Shut off the stove and carefully remove the roasting pan.
  21. Serve chicken hot with your favourite side dish. Enjoy!
Recipe by Photos & Food at