Roasted Chicken With Leeks Sweet Peppers And Tomatoes

1 tablespoon olive oil
2 chicken breasts, rib meat with skin on

Salt, to taste
Pepper, to taste
1 teaspoon unsalted butter
2 whole leeks (trim ends and stems, chop into 1-inch pieces)
2 firm Roma tomatoes, halved
2 bell peppers (deseeded and chopped into 3/4-inch pieces)
3 cloves garlic (peel and split each clove into two halves)
5 sprigs fresh rosemary
1/2 cup water or chicken broth
Heat oven to 400 degrees Fahrenheit. In heavy, oven-proof iron skillet, heat 1 tablespoon olive oil. Season skin side of chicken breasts with salt and pepper. Add butter to skillet; add chicken breasts, skin side down. Add leek pieces, tomatoes, peppers, and garlic to pan.
Season skinless side of chicken with salt and pepper.
After about 4 minutes, when skin side is crisp, turn breasts over. Add 3 sprigs of rosemary to pan. Place, uncovered, in oven; roast for 50 minutes, checking each 20 minutes; add 1/4 cup water or broth as needed to keep vegetables moist.
Remove pan from oven. Add 1/4 cup water or broth to pan; stir.
Slice chicken and serve surrounded by roasted vegetables. Drizzle with pan juices and olive oil. Sprinkle with salt and pepper.
Serves 3.

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