Italian Chicken is a recipe that has been in my family for decades. My grandmother would make it for my mom growing up and was a staple at a lot of “Sunday dinners” along with pasta, meatballs, salad and more. We would also have it by itself with a nice big Italian salad and homemade bread. The original recipe uses boned in chicken and a process where you brown it and slow roast it with layers of green peppers and add the potatoes later. This is the quick version that I started making years ago with boneless skinless chicken, all in one roaster. The flavor is still amazing and it is so easy to make. This recipe is so simple that there is actually no measurements because you can make as little or as much as you want. This batch I made was a bigger batch that fed four adults and gave me leftovers to re-purpose for the follow days. I use the chicken for salads, wraps and more. The potatoes & peppers are great to heat up and add saute with eggs for a quick breakfast. Enjoy!
4-6 boneless skinless chicken breasts
2-3 green peppers
Preheat oven to 400 degrees. Peel and slice potatoes in long thick quarter wedges. Make sure to slice the potatoes thick so they don’t mash when you roast everything. Slice green peppers in strips and cut chicken breast into big chunks.
Place the chicken, potatoes and peppers in a big metal roaster pan. USE A METAL PAN. If you want to achieve the right flavor and cook correctly you need to use a metal roasting pan….do not use glass. Drizzle olive oil over chicken, potatoes and peppers. Liberally season with garlic powder, sea salt and pepper. Mix thoroughly and toss to evenly coat everything with olive oil and seasoning. Place roaster pan in oven and cook 45 – 90 minutes depending on how much you make. Gently stir on occasion as you roast. You can turn the broiler on the last 5-10 minutes to get the potatoes crisp. Just watch closely and stir to evenly crisp up. Enjoy and pair with a nice salad or vegetable.
21 Day Fix: For chicken I measure in the RED Container, potatoes I measure in the YELLOW container, peppers in the GREEN container & count a TEASPOON for each because of the olive oil.