Recipe Detail

Roasted Chicken and Peppers with Spinach

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 1 - red bell pepper cut into 1-inch pieces
  2. 1 - yellow bell pepper cut into 1-inch chunks
  3. 1 - orange bell pepper cut into 1-inch chunks
  4. 3 cloves - garlic thinly sliced
  5. 2 tablespoons - olive oil
  6. 1/2 teaspoons - salt
  7. 1/2 teaspoons - pepper
  8. 4 - small chicken legs (about 2 pounds)
  9. 1 tablespoons - olive oil
  10. 4 cups - baby spinach
  11. 2 ounces - crumbled feta cheese


In a large bowl, toss diced peppers with sliced garlic and 2 tablespoons olive oil, salt and pepper.

Rub the chicken legs with 1 tablespoon oil and season with a sprinkling of fennel seed and orange zest or your favorite Mediterranean seasoning blend.

Spread peppers mixture onto a large rimmed baking sheet and nestle chicken pieces among the vegetables on the sheet; roast at 425 degrees F until chicken is golden brown and cooked through and peppers are tender, about 20 to 25 minutes.

Transfer chicken to plates, scatter baby spinach over the peppers remaining on baking sheet and toss until just beginning to wilt. Sprinkle with crumbled feta cheese and serve with chicken.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers