Just thought I'd share this Spanish recipe as it's easy, delicious and perfect for winter with loads of herbs and veggies. Just shove it in the oven, roast and serve...
You will need:
1 whole medium fresh chicken
2 green or red peppers
2 medium onions
1 medium courgette
3 tomatoes
150g mushrooms
Oregano
Thyme
Olive oil
Salt and pepper
Method
• Wash the chicken inside and out, removing any giblets, and pat dry. Place in a large oiled roasting tin.
• Rub the outside of the chicken with olive oil, season with a little salt and pepper and sprinkle generously with oregano and thyme.
• Cook in a high oven for about 20 minutes, basting with the juices.
• Prepare the vegetables by washing and/or peeling and chopping into cubes.
• Add the vegetables to the pan and lower the oven heat to ‘medium’, then cook for an hour to an hour and a half, depending on the size of the chicken.
• You can check the chicken is done by inserting a thin knife between the leg and breast. If the juices run clear then the chicken is cooked, if not, leave for another 20 minutes.
• Serve immediately with boiled, roast or mashed potatoes or lots of fresh bread to mop up the juices.
Enjoy!
Victoria :)