• 500g baby new potatoes
  • 1 red pepper sliced into large pieces
  • 1 yellow pepper sliced into large pieces
  • 1 red onion sliced into wedges
  • 2tbsp fresh thyme chopped
  • 3tbsp olive oil
  • 150ml white wine
  • 100ml chicken stock
  • 4 chicken breasts skin on
  • 2 cloves of garlic crushed
  • 1tbsp honey


  • STEP 1

    Pre-heat the oven to 220C / 200C Fan / Gas Mark 7. Slice the potatoes in half or into quarters if they are quite large. Put the potatoes into a roasting tin along with the peppers and onions. Drizzle over 2 tbsp of olive oil and 1 tbsp of thyme. Season. Roast for 30 minutes.

  • STEP 2

    Mix the remaining oil, honey and thyme with the garlic in a small bowl. Rub over the chicken breasts and under the skin.

  • STEP 3

    Pour the wine and stock over the vegetables, then place the chicken on top. Roast for another 25-30 minutes until the chicken is golden and cooked through and the vegetables are tender.

Annabel's Family Cookbook (£20, Ebury Press) is available to buy now.
Annabel's Family Cookbook (Ebury Press) is available to buy now.

Annabel’s Family Cookbook (Ebury Press) is filled with cooking inspiration for the whole family and available to buy from 13 March. Visit