Chicken Easy Main Italian

Peperonata roast chicken

Name: Peperonata roast chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: /italian
Ingredients: 2 red capsicum, seeds removed, sliced into 4cm strips; 1 yellow capsicum, seeds removed, sliced into 4cm strips; 2 tomatoes, seeds removed, sliced; 1 long red chilli, seeds removed, finely chopped; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 1 tablespoon red wine vinegar; 1/3 cup (80ml) olive oil; 1 tablespoon rosemary leaves, chopped; 1 tablespoon oregano leaves, chopped, plus extra leaves to serve; 4 chicken marylands

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by Warren Mendes

delicious. team

Oct 03, 2015

Put a new spin on everyone's favourite cucina with this easy weeknight recipe of spicy roast chicken and capsicum.

2 red capsicum, seeds removed, sliced into 4cm strips
1 yellow capsicum, seeds removed, sliced into 4cm strips
2 tomatoes, seeds removed, sliced
1 long red chilli, seeds removed, finely chopped
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon red wine vinegar
1/3 cup (80ml) olive oil
1 tablespoon rosemary leaves, chopped
1 tablespoon oregano leaves, chopped, plus extra leaves to serve
4 chicken marylands

Method

1.

Preheat oven to 200C.
2.

Place the capsicum, tomato, chilli, onion and garlic in a large roasting pan. Season and drizzle with vinegar and 2 tbs olive oil, then toss to combine.
3.

Combine the remaining 2 tbs olive oil with the rosemary and oregano, and rub over the chicken, then season well. Place chicken on top of the capsicum mixture and bake for 1 hour or until the skin is golden and meat is cooked through.
4.

Serve immediately sprinkled with extra oregano leaves.