Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF
Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys mediterranean-style roast chicken & veg, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have vickys mediterranean-style roast chicken & veg, gf df ef sf nf using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF:
  1. Make ready 2 tbsp olive oil
  2. Take 1 tsp dried rosemary
  3. Prepare 1 tsp dried thyme
  4. Get 4 chicken thighs (skin on, bone in)
  5. Get 4 chicken drumsticks
  6. Prepare to taste sea salt
  7. Make ready freshly ground black pepper
  8. Prepare light brown sugar
  9. Take 1 each red, orange, yellow and green bell peppers, diced
  10. Take 2 red onions, wedged
  11. Prepare 4 clove garlic, whole
  12. Make ready 1 courgette, sliced
  13. Take 1 handful cherry tomatoes
  14. Prepare 1 handful pitted black olives
Steps to make Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF:
  1. Preheat the oven to gas 7 / 220C / 425°F and line a baking tray with foil
  2. Drizzle the oil with the rosemary and thyme over the foil and scatter the chicken and vegetables in. Toss to coat in the oil and herbs
  3. Season the chicken pieces well with salt, fresh pepper and a little brown sugar and lay on top of the vegetables
  4. Cover the tray with foil and bake for 40 minutes
  5. Remove the foil and turn the chicken with tongs to baste the top side in the juices, then turn the right way up again
  6. Roast uncovered for a further 20 minutes until the chicken is nice and golden

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