A lovely easy dish to cook, chicken and vegetables all cooked together
so great flavours guaranteed, and the wash up kept to a minimum.
Serves 4
1 x 1.5kg free-range chicken
1 lemon, cut into wedges
6/8 cloves garlic
handful of thyme
Sea salt, black pepper and smoked paprika
3 tablespoons olive oil
2/3 anchovy fillets, chopped
1 aubergine, chopped
1 courgette, chopped
1 red pepper, chopped
10/12 cherry tomatoes
Set oven 180c gas mark 4.
Place the chicken on a baking dish, fill the centre with the lemon wedges,
garlic cloves and thyme, then season the surface well with salt, black pepper
and about ½ teaspoon smoked paprika. In a bowl mix the olive oil with the anchovy
fillets, aubergine, courgette, red pepper, and cherry tomatoes, tip the lot around the
chicken and place the dish in the hot oven and roast for 50/60 minutes,
check the chicken temperature, 75c fully cooked. Carve the chicken and serve with the
ratatouille, check the seasoning, mashed potatoes, or crusty bread to mop up the lovely sauce.
