Ingredients
- 3 1/4 pound of chicken (breasts, legs, thighs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon oregano
- 3/4 teaspoon dried red pepper flakes
- 2 tablespoons olive oil
- 1 green bell pepper, or 1/2 green and 1/2 red or yellow pepper- cut into strips or chunks
- 18-24 pepperoncini (an 11 1/2 ounce jar), drained, rinsed and left whole
- 1 lemon, cut in half
Preparation
Step 1
Heat oven to 450° degrees. Wash chicken and pat it dry.
In a small bowl, mix the salt, pepper, oregano and red pepper flakes together. Sprinkle half the mixture over the skin side of each piece.
In a roasting pan or shallow casserole dish, add oil and place in oven to heat. Add the chicken pieces, skin side down. Sprinkle the remaining seasoning over the top of the pieces.
Cook until the chicken pieces are golden (about 15 minutes). Turn chicken over and add green pepper and pepperoncini. Cook until chicken is done and green pepper strips are soft. (Chicken tastes better when it is very golden, be careful not to dry it out though.)
Remove pan from oven and squeeze fresh lemon halves over chicken.
Transfer chicken, peppers, and pepperoncini into large serving dish. Pour juice from pan over the top.