- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 chicken breasts, skin on
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 750g new potato, sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- large pinch dried thyme or fresh if you have it
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 garlic clove, peeled, but left whole
- 450g jar mixed roasted peppers, cut into bite-size pieces
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…
- 2 orange, each cut into eight segments
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 200g jar pitted black olives in brine, drained
Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of oil in a large flameproof roasting tin, then fry the chicken, skin side down, and the potatoes for 8 mins or until the chicken skin is crisp and golden. Turn the chicken and potatoes, then continue to cook for a further minute.
Add the thyme and garlic, then stir to coat everything.
Roast everything for 15 mins until the potatoes are soft. Remove the tray from the oven and throw in the peppers, orange segments and olives and roast for 5 mins more until the chicken and potatoes are completely cooked. To serve, bring the tray to the table and let everyone help themselves.
Making it different
Use lemons instead of oranges for a sharper flavour. Don’t eat meat? Use white fish fillets instead of chicken. Simply start with the potatoes and add the fish with the peppers and tomatoes.