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

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, vickys mediterranean-style roast chicken & veg, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. 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. Make ready 4 chicken thighs (skin on, bone in)
  5. Get 4 chicken drumsticks
  6. Take to taste sea salt
  7. Take freshly ground black pepper
  8. Make ready light brown sugar
  9. Take 1 each red, orange, yellow and green bell peppers, diced
  10. Make ready 2 red onions, wedged
  11. Make ready 4 clove garlic, whole
  12. Take 1 courgette, sliced
  13. Make ready 1 handful cherry tomatoes
  14. Prepare 1 handful pitted black olives
Instructions 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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