Pollo alla Contadina con Patate e Peperoni (Farmhouse Chicken Traybake with Potatoes and Peppers)
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Ingredients
- 8 bone-in chicken thighs
- 500 g baby new potatoes, halved
- 2 red peppers, sliced
- 1 onion, sliced
- 200 g cherry tomatoes on the vine
- 2 fresh rosemary
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 685 kcal
- Protein
- 46.8 g
- Carbohydrate
- 28.6 g
- of which sugars
- 8 g
- Fat
- 42.2 g
- of which saturates
- 10.5 g
- Fibre
- 4.9 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the potatoes, peppers and onion with 2 tablespoons of the olive oil in a large roasting tray.
- 2
Rub the chicken thighs with the remaining olive oil and rosemary, then nestle among the vegetables, skin-side up.
- 3
Roast for 35 minutes, then scatter the cherry tomatoes over the tray and roast for a further 10-15 minutes until the chicken is cooked through with no pink remaining and the skin is golden.
- 4
Rest for 5 minutes before serving straight from the tray.
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