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Baked Roasted Pepper Chicken
Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins

Roasted Pepper Chicken. Baked Roasted Pepper Chicken. Easy to Make and Made with Clean, Real Food Ingredients!

Course: Mains
Cuisine: American
Keyword: Roasted Pepper Chicken
Servings: 8 servings
Calories: 45 kcal
Author: Alyssa Brantley
5 from 1 vote
  • 1 cup roasted peppers packed in water, drained from their liquid
  • 6 medium cloves garlic crushed
  • 2 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons organic raw apple cider vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch crushed red pepper flakes
  • 2 sprigs fresh rosemary leaves only
  • 3 to 4 pounds bone-in skinless chicken parts (see NOTES)
To Prepare:
  1. Combine roasted peppers, garlic, olive oil, cider vinegar, salt, pepper, red pepper flakes and rosemary leaves in a food processor or blender and process until smooth. Place skinless chicken pieces in a gallon size freezer bag and pour marinade over it. Seal and place in the fridge for at least 4 hours or preferably overnight.

To Cook:
  1. Preheat oven to 425F. Line a baking sheet with tinfoil and spread out chicken pieces on tray. Pour remaining marinade over each piece until well coated. Place in oven on middle rack and bake for 55 to 60 minutes or until done.

  2. Remove from oven and let chicken cool 5 to 10 minutes, serve and Enjoy!

Nutrition Facts
Baked Roasted Pepper Chicken
Amount Per Serving
Calories 45 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 530mg23%
Potassium 34mg1%
Carbohydrates 1g0%
Vitamin A 90IU2%
Vitamin C 8.8mg11%
Calcium 11mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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