Receta Chicken Roasted With Potatoes, Peppers, And Shallots
by Global Cookbook

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Ingredientes

3 lrg shallots peeled, blanched in boiling water for 2 min, and halved lengthwise
2 x garlic cloves chopped
2 Tbsp. plus 1 tsp. extra virgin olive oil
1/2 x red bell pepper cut into 1-inch pcs
1/2 x yellow bell pepper cut into 1-inch pcs

1 Tbsp. finely minced fresh rosemary leaves or possibly 1 plus, if you like, Tbsp. crumbled dry - rosemary sprigs for garnish
3/4 lb small red potatoes scrubbed and halved or possibly, if large, quartered
1 whl chicken breast (about 1 1/2 pounds), halved
1 Tbsp. fresh lemon juice
1/2 c. chicken broth

In a large ovenproof skillet toss together the shallots, the garlic, 2 Tbsp. of the oil, the bell peppers, the minced rosemary, the potatoes, and salt and pepper to taste. Rub the chicken with the remaining 1 tsp. oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mix. Roast the chicken and the vegetables in the upper third of a preheated 450F oven for
20 min, reduce the temperature to 357F., and roast the chicken and the
vegetables for 15 min more, or possibly till the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mix for 1 minute. Strain the
liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.
Serves 2.