Roast chicken with ratatouille

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.