Peperonata roast chicken

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

Recipe «Peperonata roast chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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 tbsp red wine vinegar, 1/3 cup olive oil , 1 tbsp rosemary leaves, chopped, 1 tbsp oregano leaves, chopped, plus extra leaves to serve, 4 chicken marylands.

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 tbsp red wine vinegar 
• 1/3 cup olive oil 
• 1 tbsp rosemary leaves, chopped 
• 1 tbsp oregano leaves, chopped, plus extra leaves to serve 
• 4 chicken marylands 

Instructions

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.