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Ingredients
Makes 4 servings
- 1 fennel bulb, thickly sliced
- 2 red peppers, cut into large chunks
- 1 courgette
- 500g waxy new potatoes, thickly sliced
- 2 large leeks, halved and cut into chunks
- 4 cloves of garlic, peeled
- 4 to 6 large chicken thighs (skin on)
- 3 tbsp olive oil
Preparation
1. Preheat the oven to 230 degrees C.
2. Toss the vegetables in the oil and season well. Place the veg into a roasting dish and give them a 20 minute blast in the oven.
3. Turn the oven down to 200 degrees C.
4. Drain any liquid that has come out of the veg as this will stop the veggies from roasting nicely.
5. Place the chicken on top of the veggies and season. Roast for another 45 minutes until the chicken skin is golden and crispy and the vegetables are soft and beginning to caramelise.
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