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Roasted Chicken with Leeks, Sweet Peppers, and Tomatoes

by Chef Luciano Pellegrini

Summary: This colorful mouthwatering chicken breast, roast with fresh vegetables; leeks, tomato, red and yellow bell pepper and garlic, seasoned with rosemary and pepper is quick and easy to make dinner.

Prep time and Cooking time (duration): Prep time and Cooking time (duration): 50 minutes

Number of servings (yield): 3

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Ingredients for Roasted Chicken with Leeks, Sweet Peppers, and Tomatoes:

  • 2 chicken breasts, rib meat with skin on
  • 1 tsp. unsalted butter
  • 2 whole leeks
  • 2 firm Roma tomatoes
  • 2 bell peppers, one red and one yellow
  • 3 cloves garlic1/2 cup water or chicken broth
  • 5 sprigs fresh rosemary
  • Salt
  • Pepper
  • Olive oil

Get Ready To Work in “Real Time” to Make Roasted Chicken with Leeks, Sweet Peppers, and Tomatoes:

Get out these items and utensils: Knife for chopping, 1 Skillet

Get from your pantry: Salt, olive oil, pepper,garlic

Get from your refrigerator: chicken breast, unsalted butter, whole leeks, Roma tomatoes, bell peppers, fresh rosemary

Pre-prepare the following:

  1. Heat oven to 400 degrees.
  2. Trim ends and stems from leeks; chop into 1-inch pieces.
  3. Peel and make garlic into two halves.
  4. Deseed and make ¾ inches pieces of red and yellow bell pepper.
  5. Cut tomato into two halves.

Begin to cook with Chef Pellegrini:

  1. In heavy, oven-proof iron skillet, heat 1 Tbsp. olive oil
  2. Season skin side of chicken breasts with salt and pepper.
  3. Add butter to skillet; add chicken breasts, skin side down.
  4. Add leek pieces, tomatoes, peppers, and garlic to pan.
  5. Season skinless side of chicken with salt and pepper.
  6. After about 4 minutes, when skin side is crisp, turn breasts over.
  7. Add 3 sprigs of rosemary to pan.
  8. Place, uncovered, in oven; roast for 50 minutes, checking each 20 minutes; add 1/4 cup water or broth as needed to keep vegetables moist.
  9. Remove pan from oven.
  10. Add 1/4 cup water or broth to pan; stir.
  11. Make slices of chicken.

To Serve:

  1. Serve slices of chicken surrounded by roasted vegetables
  2. Drizzle with pan juices and olive oil
  3. Sprinkle with salt and pepper.

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