This is one of my favourite ways to cook chicken because it manages to keep the meat so lovely and moist, and it is all roasted in one tin to save on washing up!
The preparation time is also quick – about 15 minutes – and depending on your oven, it takes only 50-60 minutes to cook. This recipe makes four portions so if you’re cooking for more, make sure you increase the ingredients accordingly.
500 g baby new potatoes
1 red pepper (or capsicum), deseeded and sliced into large pieces
1 yellow pepper (or capsicum), deseeded and sliced into large pieces
1 red onion, sliced into wedges
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoons honey
2 garlic cloves, crushed
4 part-boned chicken breasts, skin on
175 ml white wine
50 ml chicken stock
salt and pepper to taste
1. Preheat the oven to 220°C.
2. Slice the potatoes in half or into quarters if they are quite large. Put the potatoes in a roasting tin along with the peppers and onion. Drizzle over 2 tablespoons of the olive oil and half the thyme. Season. Roast for 30 minutes.
3. Mix the remaining oil, honey and thyme with the garlic in a small bowl. Rub all over the chicken breasts and under the skin to make sure they are well coated.
4. Pour the wine and chicken stock over the vegetables then place the chicken pieces on top. Roast for a further 25–30 minutes until the chicken is golden and cooked through and the vegetables are tender.
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Buy Annabel's new Family Cookbook from Random House or good bookstores.