Name: One-pot roasted chicken with sweet peppers recipe by Annabel Karmel
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.