Steps to Prepare Award-winning Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Perfect Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF estimated approx 1 hour 10 mins.

To get started with this recipe, we have to prepare a few components. You can have Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF using 14 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF:

1. 2 tbsp olive oil
2. 1 tsp dried rosemary
3. 1 tsp dried thyme
4. 4 chicken thighs (skin on, bone in)
5. 4 chicken drumsticks
6. to taste sea salt
7. freshly ground black pepper
8. light brown sugar
9. 1 each red, orange, yellow and green bell peppers, diced
10. 2 red onions, wedged
11. 4 clove garlic, whole
12. 1 courgette, sliced
13. 1 handful cherry tomatoes
14. 1 handful pitted black olives

Steps to make 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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