-
1
Make a batch of French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up beforehand - OR use your own roasted vegetable or Ratatouille recipe if you wish!
-
2
Preheat oven to 180C or 360u00b0F.
-
3
Grease a sturdy roasing tin or tray with a little of the olive oil.
-
4
Brush the rest of the olive oil over the chicken or chicken breasts/pieces & season liberally with salt & freshly ground black pepper.
-
5
Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, dependant on the size of your chicken and/or chicken pieces. Remove from the oven and drain any excess fat away.
-
6
Add the roasted vegetables & wine to the chicken, gently mix through or scatter around the sides of the whole chicken and turn up the oven to 220C or 450u00b0F.
-
7
Put the chicken and vegetables back into the oven to roast for a further 15 to 25 minutes; the chicken should be just falling off the bone, golden brown and crispy and the vegetables should be heated through & charred slightly!
-
8
Serve with jacket potatoes or peppered potato wedges, Recipe #193370.
-
9
N.B.
-
10
I have cooked the vegetables alongside the chicken before, but I find that it takes up too much of the chicken fat & juices - great if you are wanting to cook a Chicken & Vegetable casserole, but in this dish I wanted the flavours to be independant of each other!
