Spring time Roast Chicken

Serves 4 | time 1 hour 10 minutes

Prep 15 minutes | Cook 55 minutes


4 chicken thighs

4 medium tomatoes, diced

1 red onion, sliced

2 sweet potato, cubed

2 Maris piper potato, cubed

1 red pepper, large dice

4 mange tout, sliced at an angle

2 spring onions, sliced thinly at an angle

Good handful basil, sliced

1 ball of mozzarella, sliced

2 tbsps olive oil

1 glug white wine vinegar

100ml chicken stock


Part one

Preheat an oven to full whack, take the chicken out of the fridge to come to room temperature then dry it with a paper towel

Lay the tomatoes, onion, potato, pepper and half the basil in a large baking tray and coat with olive oil.

Lastly pour the stock in, it shouldn’t cover the veg

Place the chicken thighs on top and season with salt and pepper

Place in the oven, turn down to 200c and roast for 30 minutes

Part two

Take the tray out, lift out the chicken and shake the pan to move everything around then add the vinegar

Place the chicken gently back on top and return to the oven

Part three

After 15 minutes remove the chicken and let it rest then add the mozzarella

Part four

Remove the tray and dish out the veg into large bowls

Lay the chicken on top, then place the raw spring onion, mange tout and remaining basil over the dish and serve

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