Chicken one-pot with sweet peppers and onions
Prep:
20 mins
Cook:
60 mins
This jointed chicken is hearty and sure to please. It’s budget friendly too, which also ticks another box for Mum.
1.6kg chicken, jointed (as your butcher to do this for you)
1 red onion, halved and sliced into wedges
3 peppers, cut into thick strips
4 sprigs fresh thyme
2 tbsp olive oil
2 tbsp red wine vinegar
Preheat the oven to 200°C / 400°F / Gas mark 6.
Put the chicken pieces in a large baking dish or large and sturdy roasting tin with the red onion, peppers and thyme sprigs.
Drizzle with olive oil and season with salt and pepper, making sure the chicken pieces are skin-side up.
Sprinkle with the red wine vinegar and roast, uncovered, for 55 minutes-1 hour, basting with the juices halfway through, until the chicken skin is golden and crisp and the juices run clear if a thigh or a leg is pierced with a skewer.
Serve with a garden salad and potatoes if you like.
Serves
4
Preparation Time
20 minutes
Cooking Time
60 minutes
Main ingredients
Chicken, Vegetables, Herbs, Vinegar
Recipe Type
Family Dinners, Healthy
Level of Difficulty
Easy
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