Vickys Mediterranean-Style Roast Chicken & Vegetables, Gluten, Dairy, Egg & Soy-Free

• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 4 chicken thighs (skin on, bone in)
• 4 chicken drumsticks
• 1 each red, orange, yellow and green bell peppers, diced
• 2 red onions, wedged
• 4 clove garlic, whole
• 1 courgette, sliced
• 1 handful cherry tomatoes
• 1 handful pitted black olives
• 1 sea salt
• 1 freshly ground black pepper
• 1 light brown sugar

1. Preheat the oven to gas 7 / 220C / 425F and line a baking tray with foil
2. Drizzle the oil with the rosemary and thyme over the foil and scatter the chicken and vegetables in.
3. Toss to coat in the oil and herbs
4. Season the chicken pieces well with salt, fresh pepper and a little brown sugar and lay on top of the vegetables
5. Cover the tray with foil and bake for 40 minutes
6. Remove the foil and turn the chicken with tongs to baste the top side in the juices, then turn the right way up again
7. Roast uncovered for a further 20 minutes until the chicken is nice and golden

olive oil, rosemary, thyme, chicken, chicken, red, red onions, clove garlic, courgette, handful cherry tomatoes, handful, salt, ground black pepper, brown sugar

Taken from cookpad.com/us/recipes/354729-vickys-mediterranean-style-roast-chicken-vegetables-gluten-dairy-egg-soy-free (may not work)