- 1 x 1.5
- 1.8 Kg Chicken
- Salt
and freshly ground black pepper.
- 3 tbsp
Olive Oil.
- 1 Medium
Onion, peeled and roughly chopped.
- 1 Red
Pepper.
- 1 Green
Pepper. (Both deseeded and roughly chopped).
- 1 medium
Courgette, roughly chopped.
- 1 medium
Aubergine, roughly chopped.
- 250g
tomatoes, quartered.
- 30ml
tomato purée.
- 2 cloves
garlic, peeled and crushed.
- 1 packet
of fresh Mediterranean herbs.
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- Pre-heat
the oven to 220C/425F/Gas 7.
- Season
the chicken and set aside.
- Place
the olive oil, chopped vegetables, tomato purée, chopped garlic
and mixed herbs into a casserole dish.
- Place
the chicken onto the vegetables and cook uncovered, in the
oven , for 30 minutes.
- Reduce
the oven temperature to 160C/325F/Gas 3, cover the chicken
with foil and cook for a further 45minutes to 1 hour 10 minutes.
- To serve
either place the chicken on a large plate and carve or serve
from the casserole with the vegetables.
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