Ingredients
- 2 tbsp olive oil
- 4 chicken breasts, skin on
- 750g new potato, sliced
- large pinch dried thyme or fresh if you have it
- 4 garlic cloves, peeled, but left whole
- 450g jar mixed roasted peppers, cut into bite-size pieces
- 2 oranges, each cut into eight segments
- 200g jar pitted black olives in brine, drained
Method
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Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of oil in a large flameproof roasting tin, then fry the chicken, skin side down, and the potatoes for 8 mins or until the chicken skin is crisp and golden. Turn the chicken and potatoes, then continue to cook for a further minute.
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Add the thyme and garlic, then stir to coat everything.
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Roast everything for 15 mins until the potatoes are soft. Remove the tray from the oven and throw in the peppers, orange segments and olives and roast for 5 mins more until the chicken and potatoes are completely cooked. To serve, bring the tray to the table and let everyone help themselves.