One pan Mediterranean roast chicken, potatoes and peppers recipe

• 750 g (26.5oz) Maris Piper potatoes, peeled and quartered
• 8 chicken thighs, skinless and boneless
• 150 g (5.3oz) diced chorizo or bacon lardons
• 1 -2 red, yellow or orange peppers, seeded and cut into wedges
• 1 large red onion, peeled and cut into 8 wedges
• 3 carrots cut into chunks
• 2 stalks rosemary
• 1.5 tbsp olive oil (2 tbsp olive oil if not using chorizo or lardons)
• 1 lemon, juice only
• 20 cherry or baby plum tomatoes
• 1 large handful of green olives, plain or stuffed with pimiento or anchovies (optional)

1. Pre-heat the oven to 220 degrees C /fan 200 degrees C/gas 7 while you prepare your vegetables and chicken.
2. Pop the potatoes in a shallow microwaveable dish and pour over 2 tbsp water.
3. Cover with cling film, piercing a hole in the top and microwave on high (based on a 750watt microwave) for 5 minutes.
4. Meanwhile put the chicken, chorizo or lardons (if using), peppers, onion, carrots, rosemary and olive oil in a large roasting tray.
5. Add the partially cooked potatoes and toss everything together so it is coated in olive oil and season with salt and pepper.
6. Squeeze over the lemon juice, season and put in the oven for 30 minutes.
7. After 30 minutes turn everything around in the tray and add the tomatoes (and olives, if using) and return to the oven for a further 15 minutes or until the potatoes are golden and cooked through.

potatoes, chicken, chorizo, red, red onion, carrots, stalks rosemary, olive oil, lemon, cherry, handful of green olives

Taken from www.lovefood.com/guide/recipes/22934/one-pan-mediterranean-roast-chicken-potatoes-and-peppers-recipe (may not work)