Summer chicken

Ingredients

3 tbsp olive oil
8 chicken thighs, or any other pieces
2 large courgettes, cut into chunks
8 baby beetroot, halved, or quartered if large
4 fresh thyme sprigs, chopped
Head of garlic, cloves separated

Ingredients

3 tbsp olive oil
8 chicken thighs, or any other pieces
2 large courgettes, cut into chunks
8 baby beetroot, halved, or quartered if large
4 fresh thyme sprigs, chopped
Head of garlic, cloves separated

Method

Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp olive oil in an ovenproof frying pan over a medium-high heat and gently fry the chicken pieces, skin-side down, for 5 minutes until golden brown.
Transfer the chicken to a roasting tin, drizzle with the remaining olive oil and cook in the oven for 10 minutes. Add the vegetables, thyme and garlic, season well and roast for 25-30 minutes until the chicken is golden and the vegetables are tender.
Serve with buttered rice.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tbsp olive oil in an ovenproof frying pan over a medium-high heat and gently fry the chicken pieces, skin-side down, for 5 minutes until golden brown.
Transfer the chicken to a roasting tin, drizzle with the remaining olive oil and cook in the oven for 10 minutes. Add the vegetables, thyme and garlic, season well and roast for 25-30 minutes until the chicken is golden and the vegetables are tender.
Serve with buttered rice.

delicious. tips

This would also be great with roast cod. Roast the vegetables until almost tender, then sit cod fillets on top, drizzle with oil and roast for a further 5-10 minutes until cooked.

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