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.