Roasted Supreme Chicken Recipe
Herb marinated half chicken with mashed potatoes, roasted red pepper sauce & grilled vegetables
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Ingredients
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Chicken Marinade
Mashed Potatoes
Roasted Red Pepper Sauce
Grilled Vegetables
Method
Marinating the Chicken
- 1
- 2
Marinate the Chicken
Place the halved chicken in a large zip-lock bag or a shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (or overnight for best results).
Cooking the Chicken
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 4
Roast the Chicken
Place the marinated chicken halves skin-side up on a baking sheet. Roast in the preheated oven for 40-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
Making the Mashed Potatoes
- 5
- 6
Making the Roasted Red Pepper Sauce
- 7
Blend the Sauce
In a blender, combine jarred roasted red peppers, olive oil, minced garlic, balsamic vinegar, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary.
Grilling the Vegetables
- 8
Prepare the Vegetables
In a large bowl, toss sliced zucchini, bell pepper, and red onion with olive oil, salt, and black pepper.
- 9
Grill the Vegetables
Preheat a grill or grill pan over medium-high heat. Grill the vegetables for about 5-7 minutes, flipping occasionally, until they are tender and have grill marks.
Assembly
- 10
Plate the Dish
On a serving plate, place a portion of mashed potatoes, top with a roasted chicken half, drizzle with roasted red pepper sauce, and arrange grilled vegetables on the side.
