There are times I just want to put everything in a baking dish put it in the oven and proceed to do our things. This recipe fits the bill. It’s not your quick meal but can be great to prepare when you have guests and have several things to whip up.

I’ve made this quite a number of times and it never disappoints. The taste of roasted onions and bell peppers add the perfect flavours.

You just need a handful of ingredients.

Start by cutting up the vegetables.

Cut the potatoes into eighths.

Grease your baking/ roasting dish with some olive oil.

Cut the bell peppers into chunks.

In the baking dish, add the potato.

Add the bell peppers and carrot chunks.

Quarter the onions and add them in. Season with salt and black pepper. Then combine the vegetables to coat them in the oil and seasoning.

Finally lay the chicken on top of the vegetables.

Now for the flavour, take one rosemary sprig remove the leaves and chop them up.

Sprinkle the rosemary leaves over the chicken and veggies.

Drizzle some little oil over the kitchen. In a pre heated oven bake at 225 degrees C for 1 hour 15 minutes. In case you are using a wider baking dish, the baking time will slightly reduce.

After 45 minutes check on the dish and flip the chicken pieces. Once done, let it rest for 5 minutes and serve.

 Enjoy with some green salad.