You'll need 3 pans. One Pyrex 9 X 9 inches, one 9 X 13 inches and, if you have one, pull out your cast iron skillet - or use another type of metal pan that you can put in the oven. A 9 X 13 inch cake pan will do in a pinch.
Spray the 9 X 13 inch pan with olive oil. Place the washed chicken breasts bone down in the 9 X 13 inch pan. Drizzle 2 tablespoons per breast with the Consorzio marinade.
Cut the bell peppers into 1-inch strips. Peel and cut the onion into 8 or 10 pieces. Spray the 9 X 9 inch pan, then put in the peppers and onions with the garlic. Season with salt and pepper if you want. Spray the whole batch with plenty of olive oil.
Cut the washed baby potatoes in half. Spray the last pan you are going to use and put the potatoes cut-side down in the pan -- as many as you can -- and then just let the rest sit on top. Spray the whole batch with olive oil spray and, if you're not salt sensitive, go ahead and grind some salt (sea salt preferably) over the potatoes.
Put all 3 pans in your oven. Turn it on 375 degrees and set your timer for an hour. Go take your shower or your swim. Come back. The chicken should be done. You can optionally drizzle a little more marinade over the chicken when it comes out of the oven to make more "sauce." The peppers should only need a stir. They should be fully roasted. The potatoes with their cut sides down should be browned and crispy. Just run your spatula underneath to loosen them and serve the whole meal.
Italian Bistro food with no fuss, no muss and no time in the kitchen.