• STEP 1

    Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.

  • STEP 2

    Rub the herb and garlic paste on the underside of the chicken to flavour it.

  • STEP 3

    Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.

  • STEP 4

    Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.

Recipe from Good Food magazine, September 2015

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.89 ratings