A roasting tin recipe from the Smitten Kitchen cookbook
Ingredients
- For the chicken:
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 4 plump garlic cloves finely chopped
- 1 tbsp sweet smoked paprika
- 11/2 tsp sea salt
- 1 kg chicken thighs drumsticks, or halved chicken breasts (all skin-on, bone-in),
- For the vegetables:
- 565 grams Yukon Gold or Charlotte potatoes
- 1 small cauliflower
- 1/2 large red onion
- 120 grams green olives pitted,
- 2 tbsp olive oil plus more for the pan(s
- 2 tsp fresh thyme leaves finely chopped
- salt and freshly ground black pepper
- To finish:
- a few juliennes of red bell pepper
- 1 tbsp white wine vinegar
- 1/2 tsp sea salt
- 2 pinches of granulated sugar
- 2 tbsp roughly chopped fresh flat-leaf parsley
Servings:
Instructions
- Marinate the chicken Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. Add the chicken parts, and toss to coat. Set aside to marinate while you prepare your vegetables (or leave it in the fridge for up to 1 day).
- Assemble the chicken and vegetables When you’re ready to cook the dish, heat your oven to 200°C/gas 6 and line a 13-by-18-inch baking tray or two 9-by-13-inch baking trays with foil and coat with 1 tablespoon olive oil. Peel your potatoes if you wish, and cut them into approximately 3/4-inch chunks. Cut the cauliflower to about 1-inch florets. Cut your onion half into eight thin wedges.
- Spread the vegetables on the prepared tray(s), and use your hands to toss them with 2 tablespoons olive oil, the thyme, and salt and pepper. Make spaces throughout the pan of vegetables, and add the chicken pieces, skin side up.
- Cook for 30 minutes, at which point check the tray and toss the potato and cauliflower to ensure they’re cooking evenly, then return the pan to the oven for 10 to 15 minutes more, or until the chicken and vegetables are cooked through.
- To finish Toss the pepper strips together with the wine vinegar, salt, and a pinch or two of sugar in a small dish, and set aside until needed. When the chicken and vegetables are cooked, top with the pepper strips and parsley.
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