Simple, colourful and hearty with a nice mix of flavours and textures. The chicken and peperonata all happens in one tray and goes on a bed of creamy parm mash.
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Serves
4
Bell Pepper
Garlic Clove
Cherry Tomatoes
Green Olive
Balsamic Vinegar
Chicken Thigh
Maris Piper Potato
Butter
Milk
Parmesan
Basil
Olive Oil
Salt
Black Pepper
Serves
4
Bell Pepper
Garlic Clove
Cherry Tomatoes
Green Olive
Balsamic Vinegar
Chicken Thigh
Maris Piper Potato
Butter
Milk
Parmesan
Basil
Olive Oil
Salt
Black Pepper
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Step 1.
Preheat your oven to 200°c.
Step 2.
Core and slice the peppers into roughly 1cm thick strips. Add to a large baking dish along with 4 tbsp of olive oil, the garlic (unpeeled) and a big pinch of salt.
Step 3.
Toss well and roast for about 20 mins. Remove and stir in the tomatoes, olives and half of the vinegar.
Step 4.
Rub the chicken all over with a drizzle of olive oil and a generous pinch of salt, then arrange on top of the peppers and tomatoes.
Step 5.
Return to the oven and roast for another 25 mins until the chicken is cooked through and the peppers are tomatoes are soft and saucy.
Step 6.
While the chicken cooks, make the mash. Peel and quarter the potatoes and add to a large pan. Cover with water and bring to the boil.
Step 7.
Simmer for about 15 mins until the potatoes are soft through. Drain and allow to steam dry for a couple of minutes.
Step 8.
Grate in the parmesan, cube and add the butter, a teaspoon of salt and black pepper. Mash well until mostly smooth, then add the milk and mix vigorously. Taste and add salt and pepper in needed.
Step 9.
Remove the tray from the oven. Set the chicken to one side to rest for a few mins, meanwhile add the basil and remaining vinegar to the peppers and mix well.
Step 10.
Plate up the mash, top with a spoon of the peperonata and then the chicken. Drizzle over some of the roasting juices from the pan and enjoy.
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