Roast chicken with herbs and selected vegetables

Ingredients

• Chicken thighs1000 g
• Potatoes600 g
• Courgettes400 g
• Aubergines300 g
• Extra virgin olive oil50 g
• Fresh rosemary4 g
• Dried thyme1 g
• Dried oregano1 g
• Fine salt9 g
• Ground black pepper1 g

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Preheat the fan oven to 200 °C.
2. Finely chop the rosemary and mix it with the thyme, oregano, 5 g of salt, pepper, and 30 g of oil.
3. Massage the chicken thighs with the herb seasoning.
4. Peel the potatoes and cut them into wedges.
5. Cut the courgettes and aubergines into pieces of approximately 3 cm.
6. Season the vegetables with the remaining oil and salt.
7. Arrange the potatoes and aubergines in a large roasting tin and place the chicken thighs on top, skin-side up.
8. Cook for 25 minutes, then add the courgettes and stir the vegetables.
9. Continue cooking for a further 20-25 minutes, until the skin is golden and the meat pulls away from the bone.
10. Allow to rest for 5 minutes and serve the chicken with the vegetables.