This is a really tasty but simple dish that can be thrown together without any fuss. The juice of the chicken adds wonderful flavour to the vegetables. The combination of different veggies brings a beautiful array of colour and flavour.
My Nanna taught me a great trick when it comes to cooking potatoes. She boils them before baking. This makes them go lovely and crunchy on the outside and keeps them nice and fluffy on the inside. You will never go back after you have tried this!
I know that there is a lot of garlic in this recipe, but once it is cooked, it becomes really soft. You can squeeze the garlic right out of their skins and onto your chicken and vegetables. Delicious!
In regards to the meat, I implore you to buy organic, free range chicken. Not only is it better for the welfare of the animals, but is much healthier and tastier. Although it does cost a little more, it is well worth it.
4 pieces chicken Maryland, preferably free range and organic
8 small- medium sized potatoes, washed and cut into wedges
6 bunched carrots, skin left on and halved lengthways
2 red capsicum, washed, deseeded and sliced into 1cm strips
3 small brown onions, peels and cut into eighths
10 cloves of garlic, left whole with skin on
5 tbsp olive oil
2 sprigs of fresh rosemary, leaves removed
salt and pepper to taste
Preheat your oven to 180˚C, fan forced.
Place your potato wedges in a large saucepan and cover with water. Bring potatoes to the boil add a teaspoon of salt and cook for 5 minutes, or until you can easily pierce with a fork. Drain them well and let them sit for a minute.
Place all your vegetables, including potatoes in a large baking tray. Put your chicken pieces on top. Pour the olive oil over all the veggies and chicken pieces, add the rosemary and salt and pepper to taste. Give it a good mix, ensuring everything is nicely coated with the oil.
Put the tray in the oven and bake for 30 minutes. Take it out, give it a toss around and then return to the oven for another 30 minutes. This will ensure everything is evenly cooked.
To serve, pile some vegetables into the middle of a plate and top with one of the chicken pieces and some extra rosemary. You could also serve it all on a big platter in the centre of the table and everyone can help themselves.