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Chicken with Peppers

The paprika on the skin gives it that beautiful brown color. The peppers and onions gives off a tempting aroma that makes you wantto open the oven door and rip off a piece of uncooked chicken. Patience.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 People


  • 1 4+ lbs. Kosher whole chicken
  • 1/4 cup oil or pareve margarine
  • 1/2 tsp. black pepper there is no salt in this recipe
  • 1-2 bell peppers, seeded and cut into medium chunks any color peppers can be used
  • 1 clove garlic chopped
  • 1 chopped onion
  • 1/4 cup water or chicken stock
  • fresh rosemary or parsley for garnish
  • slices of tomatoes for garnish, optional


  1. Preheat oven to 375 degrees. Wash and pat dry chicken. Place in large roasting pan. Put the black pepper, onions, garlic, and the chunks of the bell peppers inside the cavity of the chicken. Truss the chicken. Rub some oil or margarine under the breast skin. On top of the chicken, sprinkle with paprika, some oil and rub all over the chicken. Pour the water or stock, in the bottom of the pan.
  2. Place in the oven. Baste occasionally, add more liquid if needed to prevent the chicken from burning. You can also tent the chicken with aluminum foil if it gets too brown. Remove from the oven when juices from the chicken run clear. Remember to let the chicken rest before serving.