Chicken with Sweet Peppers

Mix things up with this savory meal that is easy to make.









  • 5 Sanderson Farms® Chicken Leg Quarters
  • salt, to taste
  • ground black pepper, to taste
  • 1 onion, chopped into 1" dices
  • 4 carrots, peeled and sliced into ½" slices
  • 2 large red potatoes, cut into 1" cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 (16-ounce) jar sweet cherry peppers with their liquid
  • cooked egg noodles

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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  1. Preheat oven to 425°F.
  2. Season chicken with salt and black pepper.
  3. Lightly grease a 10 x 15-inch (4-quart) baking dish.
  4. Arrange onions, carrots and potatoes in baking dish.
  5. Season the vegetables with the ½ teaspoon salt and ¼ teaspoon black pepper.
  6. Heat oil over medium heat in a 12-inch skillet.
  7. Add chicken and brown 3½ minutes per side in two batches.
  8. Remove chicken from skillet and place over vegetables in baking dish.
  9. Drain oil off skillet.
  10. Add sweet peppers and their liquid to skillet and cook 2 minutes scraping brown bits from bottom of skillet.
  11. Pour peppers and liquid over chicken.
  12. Bake, covered, in preheated 425°F oven 30 minutes.
  13. Uncover and bake an additional hour or until chicken is to an internal temperature of 190°F and vegetables are tender.
  14. Serve over egg noodles.

Chicken. A great source of protein.

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