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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys mediterranean-style roast chicken & veg, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys mediterranean-style roast chicken & veg, gf df ef sf nf using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF:
  1. Take 2 tbsp olive oil
  2. Take 1 tsp dried rosemary
  3. Prepare 1 tsp dried thyme
  4. Prepare 4 chicken thighs (skin on, bone in)
  5. Prepare 4 chicken drumsticks
  6. Make ready to taste sea salt
  7. Prepare freshly ground black pepper
  8. Take light brown sugar
  9. Get 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. Take 1 handful pitted black olives
Steps 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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