Sometimes when I'm feeling lazy, I would simply whip up a meal with everything in one dish. In Cantonese we call it "yat-wok-suk", which means everything cooks together. It's like how you can make yam rice with a rice cooker, by throwing everything into one pot and just let it cook.
While I don't cook that much rice at home, I prefer to roast meat and vegetables in one dish, which also makes cleaning a lot easier, and preparation time is faster.
Marinade the chicken overnight (or at least a few hours) with these ingredients:
A dash of dark soy sauce
(or you can use any roast chicken recipe)
Before you roast the chicken, make sure to bring it out from the fridge and let it sit at room temperature for about 30mins. Pre-heat the oven at 190° for about 10mins.
Chop the bell peppers into large bite sizes (remove the seeds at the core), and toss them with some olive oil, mixed herbs and ground black pepper. Place them into a baking dish, then place the chicken on top of the bell peppers. When the chicken is roasting (roasting time is about 15mins), the juices from the chicken will ooze out and flow onto the bell peppers, making them even juicier and tasty. I added a dollop of butter on the chicken while roasting too, for that extra flavour yum.
Simple, easy to prepare, and easy to clean. Especially when you're cooking for one.