Baked Chicken with Peppers and Onions

The tasty secret to this tempting chicken? Simply roast with a mix of chopped peppers and onion, olives, and Parm under the skin!


6 servings

Total Time

Prep Time

Cook Time


  • 3 medium red and/or green peppers
  • 1 large onion
  • 1 tbsp. olive oil
  • 2 tsp. fennel seeds crushed
  • 1/4 c. drained, pitted Kalamata olives chopped
  • 2 tbsp. grated Parmesan cheese
  • 2 tbsp. chopped fresh parsley
  • 1 tsp. grated lemon zest
  • 4 bone-in chicken breast halves about 4 lbs.
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


Preheat oven to 425°F. Coat large shallow roasting pan with cooking spray. 

Cut 2 peppers into strips; finely chop remaining pepper. 

Chop 1/4 of onion; cut remaining onion into 1/4"-thick wedges.

In 10" nonstick skillet, heat oil over medium heat. Add chopped pepper, onion, and half of fennel seeds; cook, stirring occasionally, until softened, about 10 minutes. 

Transfer mixture to heat-proof bowl; stir in olives, cheese, parsley, and zest.

With fingers, separate skin from breast meat leaving skin attached. Spread 1/4 of pepper mixture under skin of each breast; smooth skin over. 

Sprinkle chicken with salt, remaining pepper, and remaining fennel. 

Transfer chicken to roasting pan; place sliced peppers and onion wedges around chicken. Roast 45 minutes or until chicken is no longer pink near bone and vegetables are tender.

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