4
1 hour 10 mins
200°C/fan 180°C/gas mark 6It is very easy to add your own favourites vegetables - root vegetables are delicious roasted like this recipe
1 Preheat the oven to 200°C/fan 180°C/Gas Mark 6. Put the onions, potatoes, and tomatoes in a large roasting tin and season with salt and ground black pepper. Toss everything together lightly and roast for 20 minutes.
2 While the vegetables are roasting, cut the sausages into thin chunks. Put the chicken thighs on a board and carefully slash each one with a knife. Then season all over with black pepper.
3 After the first 20 minutes, take the roasting tin out of the oven, scatter the sausages over the veg and turn everything over a couple of times. Place the chicken on top of the vegetables and sausages, then sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
4 After a further 20 minutes, take the roasting tin out of the oven. Holding one corner carefully with an oven gloves, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Place the pepper strips loosely around the chicken and vegetables.
5 Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. Now enjoy!
Sticky roasted chicken with perfectly roasted veggies
Comforting and creamy chicken pie
A simple base recipe for you to add your favourite vegetables
A simple, low-fat coating to elevate any chicken dish and give it extra flavour and texture
An ultimate comfort food and loved by everyone when you're generous with the cheese!
