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