Posted by Lyndon | Posted in Recipes | Posted on 23-06-2009
This has got to be one of my favourite types of recipes. Simply chuck things into an oven proof dish, bung in the oven and serve with loads of rice and french bread!
There is no measuring, no weighing and virtually no stress – even those who profess to be unable to cook can make something that tastes great!
I had a pack of chicken legs left in the fridge that weren’t used at a BBQ and couldn’t be bothered to do anything fancy so I grabbed a couple of courgettes, a red, yellow and green pepper, a few small red onions and half a pack of baby plum tomatoes. If I’d have had any olives, a handful would have gone down a treat too… A glass of white wine, throw that in too! That’s why I love these kind of recipes – want a hint of garlic? Throw in a lightly crushed clove or two! There is no right or wrong way…
To make this work you must weigh nothing, simply cut all of the veg into similar size pieces, drizzle over some olive oil and add some sea salt and plenty of freshly ground pepper, mix and pop in a preheated oven at 375°F/190°C/Gas Mark 5 for roughly an hour.
Give everything a rough stir after about half an hour and when the timer pings, make sure the chicken is cooked through. The easiest way is to use a temperature probe but if you don’t have one simply pierce the thickest piece of chicken near the joint and if the juices run clear – it’s ready!
Serve with some basmati rice, french bread and an ice cold bottle of Pinot, or whatever you want!
