Chicken roasted/baked in the oven is always a winner and a season all rounder. It is even a great dinner party dish as its a all in one bung in the oven kind of dish. You cant go wrong really.
serves 3
Ingredients
3 chicken thighs, with skin600g baby potatos, halved
1 large courgette sliced and halved
1 red, yellow and green pepper, chopped into pieces
half a red chilli, sliced into rings
1 clove of garlic, chopped
handful of parsley, chopped
handful of thyme, chopped
salt and pepper
fry light or oil
Method
1. Preheat your oven to 160 fan. Season your chicken thighs with salt and pepper and then brown in a pan with a little fry light/oil. While the chicken is browning boil your potatoes for about 5 minutes and then drain.2. Place all your vegetables and potatoes in a baking tray with a little frylight/oil, sprinkle on your herbs, chilli and garlic keeping a little bit of herbs aside for a garnish later.
3. Now place your chicken thighs ontop of the vegetables and cook in the oven for 30 - 40 minutes or until the chicken is cooked through and the vegetables are roasted. Check it every now and again and if the chicken is catching or drying out cover with tinfoil.
4. To serve sprinkle with your left over herbs.
This is great for little ones, just chop up the chicken and vegetables and add to a little cooked rice.
For my Slimming World lovelies, without skin this is a syn free dish, wit skin 6 1/2 syns.
based on a SW recipe
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