ItalianRoman
Roast Chicken with Stuffed Peppers
by Chef Max Mariola · 1.1M subscribers on YouTube
A family-friendly recipe combining roast chicken with a side of stuffed peppers. The chicken is flavored with lemon, basil, and covered with guanciale, while the peppers are stuffed with tomatoes, capers, pecorino, breadcrumbs, and oregano. Baked together for a comforting meal.
- Cook
- 1h 30min
- Servings
- 4
- Difficulty
- medium
Ingredients
15 items- 1 pcsPollo Intero
- 4 pcsGuancialeslices
- 1 pcsUnwaxed Lemon
- 4 pcsPotatoes
- Fresh Basilto taste
- Garliccloves, crushed
- Saltto taste
- Black Pepperto taste
- Olive Oilextra virgin
- Bell Peppersbell peppers
- Tomatoesripe, chopped
- Capersto taste
- Pecorino Romanograted
- Breadcrumbsbreadcrumbs
- Dried Oreganodried oregano
Method
- Prepare the peppers: cut them open and hollow out the seeds and membranes.
- Prepare the stuffing: chop the tomato, add capers, pecorino, breadcrumbs, dried oregano, and a drizzle of olive oil. Mix well.
- Fill the peppers with the stuffing and close them.
- Slice the potatoes (with skin) into thin rounds.
- Season the potatoes with salt, crushed garlic cloves (with skin), black pepper, olive oil, and fresh basil. Arrange them in a baking dish to form a bed.
- Season the chicken: squeeze lemon juice over it, add salt and fresh basil. Rub well.
- Place the chicken on top of the potato bed.
- Cover the chicken breast with slices of guanciale.
- Drizzle everything with olive oil.
- Place the stuffed peppers on the same baking dish.
- Bake in a preheated fan-assisted oven at 180°C (356°F) for about 60-90 minutes. After about 30 minutes, remove the peppers (they should be done) and continue cooking the chicken until golden and cooked through.
- Serve the chicken and peppers with fresh basil and a grind of black pepper.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
