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

Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF. Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF I love vibrant dishes and the colours in this are very appealing to me. 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.

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. Mix together the salt, pepper, paprika, tomato paste, olive oil and lemon zest and coat the chicken with it. You can cook Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF using 14 ingredients and 6 steps. Here is how you achieve that.

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

1. It's 2 tbsp of olive oil.
2. You need 1 tsp of dried rosemary.
3. It's 1 tsp of dried thyme.
4. Prepare 4 of chicken thighs (skin on, bone in).
5. Prepare 4 of chicken drumsticks.
6. It's to taste of sea salt.
7. You need of freshly ground black pepper.
8. It's of light brown sugar.
9. You need 1 of each red, orange, yellow and green bell peppers, diced.
10. Prepare 2 of red onions, wedged.
11. Prepare 4 clove of garlic, whole.
12. It's 1 of courgette, sliced.
13. It's 1 handful of cherry tomatoes.
14. You need 1 handful of pitted black olives.

Place in a roasting pan and cook, turning the chicken occasionally. This recipe comes from Greece, where roast chicken and potatoes are a staple dish. 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.

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.

Serve with a crisp green salad. Put chicken in a roasting tin, pour lemon juice over, then top with extra sage and thyme and reserved butter. Drain potatoes and shake in a colander to roughen the edges. Herb-coated roasted chicken is served with a bounty of roasted vegetables and beans in this Mediterranean-inspired main dish. Serve with a slice of crusty bread.