Roast Chicken and Vegetable Bake

Thu, 18 November 2021

Chef: Gareth Mullins

Serves 4
Ingredients:
- 8 chicken thighs skin on
- 3 tbs extra virgin olive oil
- 1 tin tomatoes
- 4 Tbs tomato paste
- 1 aubergine, diced
- 1 courgette, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 red onion, diced
- 2 cloves garlic finely chopped
- 1 Tbs dried mixed herbs

Method:
1. Pre heat the oven to 190
2. Trim the chicken thighs of any excess fat & score the skin with a sharp knife until you hit the
bone, do 3 scores on each chicken thigh
3. Season with salt and pepper and sear in a hot heavy-based pan in 1 tbs of the olive oil skin side down till golden, turn over and sear the other side, this will take 2-3 minutes on each
side.
4. Remove the meat from the pan and set to one side, add the rest of the olive oil, add the
onions, garlic and sauté for 2 minutes, add the rest of the vegetables,
5. Add the tinned tomato, dried herbs and paste and cook for another 5 minutes.
6. Roast in the preheated oven for 25 minutes at 180.
To finish, take the stew from the oven and place it in the centre of the table
7. Serve with some pasta tossed in a little olive oil or some boiled or mashed potatoes