Recipe: Eating on a Dime Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF

Recipe: Eating on a Dime Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF Delicious, fresh and tasty.

Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF. Trim tough ends of asparagus and save for soup. Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF instructions. Drizzle the oil with the rosemary and thyme over the foil and scatter the chicken and vegetables in.

You can use lemon or orange juice in this roast chicken recipe; I like both.

Also, my aunt never uses garlic, so you can leave it out if desired.

Serve with a crisp green salad.

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 it.

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

1. Prepare 2 tbsp of olive oil.

2. It’s 1 tsp of dried rosemary.

3. Prepare 1 tsp of dried thyme.

4. Prepare 4 of chicken thighs (skin on, bone in).

5. Prepare 4 of chicken drumsticks.

6. You need to taste of sea salt.

7. You need of freshly ground black pepper.

8. You need of light brown sugar.

9. You need 1 of each red, orange, yellow and green bell peppers, diced.

10. It’s 2 of red onions, wedged.

11. You need 4 clove of garlic, whole.

12. Prepare 1 of courgette, sliced.

13. It’s 1 handful of cherry tomatoes.

14. It’s 1 handful of pitted black olives.

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Right - first peel the potatoes, scrape the carrots and leave to one side.

Now - season the chicken inside with salt and black pepper.

Add the chicken to the bowl and turn to thoroughly coat with the marinade.

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

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.

Marinate the chicken in the fridge overnight, turning occasionally.

Place the chicken in a roasting pan, brush with its marinade and season with salt.

Tie the legs and tuck the wings back under the body.

Add asparagus, beans, tomatoes, olives, balsamic vinegar and the remaining herb mixture to the vegetables in pan; stir to combine..

Put around the chicken with fennel and red onion.