Chicken, Potato and Capsicum Tray Bake
Ingredients
1 organic chicken, butterflied
75 ml Monini Classico Extra Virgin Olive Oil
1/2 cup of dry white wine
herbs rosemary and thyme, fresh or dry
Salt and freshly ground black pepper, to season.
2 small red onions, peeled and cut in half.
3-4 garlic cloves, skin on, bashed with a knife.
4 medium red potatoes, peeled and cut into thin wedges.
2 small red capsicum, cut into eights.
1-2 tablespoons Mazzetti Balsamic Vinegar Gold Label
Method
Heat up your conventional oven to 220 C or 200 C fan forced. Line an oven tray with GLAD Bake baking paper.
Place the chicken onto a large roasting tray and season well with salt and pepper. Make sure to wash your hands thoroughly with soap and warm water straight after. Arrange the potatoes, capsicum and red onion around the chicken and underneath.
Scatter the herbs on top and around the chicken, add the white wine, oil, your balsamic vinegar. Season the vegetables with salt, avoid the chicken as we have already seasoned it. Roast for 45-50 minutes or until cooked through and golden brown on top and allow to rest at room temperature for 5-10 minutes before slicing.
Serve with your favourite side dish and plenty of Sangiovese wine.
