Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF ~ Happy Cooking - currently is being sought after by many people around us, one of them is Buddy. They already are get used to to take advantage of internet on smartphone to get information to be used idea. Therefore I give Information about Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF is could you make it example. 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.
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The ingredients and seasoningsu for cooking Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF
- Also add 2 tbsp olive oil.
- You need 1 tsp dried rosemary.
- You need to prepare 1 tsp dried thyme.
- You need to prepare 4 chicken thighs (skin on, bone in).
- You need 4 chicken drumsticks.
- Please prepare to taste sea salt.
- You need to prepare freshly ground black pepper.
- Please prepare light brown sugar.
- capable need to provide too 1 each red, orange, yellow and green bell peppers, diced.
- Please prepare 2 red onions, wedged.
- Also add 4 clove garlic, whole.
- Please buddy prepare 1 courgette, sliced.
- Also add 1 handful cherry tomatoes.
- You need to prepare 1 handful pitted black olives.
Put around the chicken with fennel and red onion. Turn chicken over and arrange vegetables around chicken. Add tomatoes and remaining olives to pan. Serve chicken with stuffing, roast vegetables and topped with remaining.
The Instructions how to cook Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF
- Preheat the oven to gas 7 / 220C / 425°F and line a baking tray with foil.
- 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.
- Season the chicken pieces well with salt, fresh pepper and a little brown sugar and lay on top of the vegetables.
- Cover the tray with foil and bake for 40 minutes.
- Remove the foil and turn the chicken with tongs to baste the top side in the juices, then turn the right way up again.
- Roast uncovered for a further 20 minutes until the chicken is nice and golden.
Add the chicken to the bowl and turn to thoroughly coat with the marinade. Marinate the chicken in the fridge overnight, turning occasionally. 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. Pat the chicken dry with paper towels.
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