A simple late summer dinner of golden roasted chicken and sweet bullhorn peppers, finished with fresh basil and a splash of red wine vinegar. As everything roasts together, the peppers soften and soak up the savory chicken juices, making this an easy one pan meal full of seasonal flavor.
1. Preheat oven to 400 F.
2. Toss together the bullhorn peppers, onion, and garlic with olive oil, salt and black pepper.
3. Lay vegetables in bottom of a large baking dish.
4. Place the chicken over the top of the vegetables and season generously with salt and pepper.
5. Place into the oven and roast until the chicken is cooked through, the skin is golden brown, and the peppers are soft and caramelized, about 1 hour.
6. Remove from the oven and let chicken rest for 10 minutes.
7. Toss the roasted peppers and onions with red wine vinegar and fresh basil. Then carve the chicken and split across plated with the vegetables and pan juices spooned over the top.