Peperonata roast chicken

Peperonata roast chicken

Ingredients(4 servings)

2 red capsicum (bell peppers), seeds removed, sliced into 4cm strips

1 yellow capsicum (bell pepper), seeds removed, sliced into 4cm strips

2 tomatoes, seeds removed, sliced

1 long red chilli, seeds removed, finely chopped (optional)

1 onion, thinly sliced

2 garlic cloves, finely chopped

1 tablespoon red wine vinegar

1/3 cup (80ml) olive oil

1 tablespoon rosemary leaves, chopped

1 tablespoon oregano leaves, chopped, plus extra leaves to serve

4 chicken quarters (leg sections)


Preheat oven to 200°C.

Place the capsicum, tomato, chilli, onion and garlic in a large roasting pan. Season and drizzle with vinegar and 2 tbs olive oil, then toss to combine.

Combine the remaining 2 tbs olive oil with the rosemary and oregano, and rub over the chicken, then season well. Place chicken on top of the capsicum mixture and bake for 1 hour or until the skin is golden and meat is cooked through.

Serve immediately sprinkled with extra oregano leaves.

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