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

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

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

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. Put around the chicken with fennel and red onion.

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

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

Carve and serve with the vegetables. 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.

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