450g jar mixed roasted peppers, cut into bite-size pieces
2 oranges, each cut into eight segments
200g jar pitted black olives in brine, drained
Making it different
Use lemons instead of oranges for a
Don’t eat meat? Use white fish fillets instead
of chicken. Simply start with the potatoes and
add the fish with the peppers and tomatoes.
Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of oil in a large flameproof roasting tin, then fry the chicken, skin side down, and the potatoes for 8 mins or until the chicken skin is crisp and golden. Turn the chicken and potatoes, then continue to cook for a further minute.
Add the thyme and garlic, then stir to coat everything.
Roast everything for 15 mins until the potatoes are soft. Remove the tray from the oven and throw in the peppers, orange segments and olives and roast for 5 mins more until the chicken and potatoes are completely cooked. To serve, bring the tray to the table and let everyone help themselves.