The rotisserie chickens at the store are a thing of beauty. I get one every other week on shopping day, because they are delicious and so easy! Tonight, I’ll be pairing the chicken with crusty French rolls, and roasted broccoli with peppers. 

I start by making the rolls earlier in the day, using my ultimate bread baking guide. Shape the risen dough into footballs and, after they rise, cut a slash in each one with a very sharp knife.

Now on to the chicken and veggies. Here’s what you’ll need:

The chicken is ready (yay!), so we just have to throw together the veggies. Heat the oven to 425, and line a sheet pan with foil sprayed with cooking spray, or with parchment. Cut the broccoli into florets and place in a bowl. Cut the top off the bell pepper.

Then, stand the pepper up and cut down one side, slicing off the inner rib along that side as you go.

Turn 90 degrees, and cut down the next side. 

Turn and cut twice more, so you have 4 seeded and veined planks of pepper. Then stack the planks and cut into strips.

Place these in the bowl with the broccoli. Add a tablespoon of olive oil, 1/4 teaspoon salt, as much red pepper flakes as your family can handle, and then press in 1 clove of garlic.

Toss it all together, and spread it on the baking sheet. 

Roast 20 to 25 minutes, until vegetables are spotty brown and shrunken.
Serve with your chicken and rolls!

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