CHICKEN
Chicken and Vegetable Pan Roast
Ingredients
500gm new potatoes (go for the little ones – if they are larger cut them in half)
8 chicken thighs – boneless and skinless – cut into finger-sized strips
8 small mushrooms – wiped clean and used whole
1 red bell pepper (capsicum) sliced
1 small red onion – peeled and cut into quarters
250gm small tomatoes (cherry tomatoes work well) skin removed (see note)
2 medium courgettes (zucchini) cut into 2cm chunks
1 garlic clove
¼ cup Olive oil
2 tablespoons Red wine vinegar
Herbs of your choice
– I like Oregano or Thyme for this dish – but Rosemary would also work well
Salt and pepper
Method
Pre-heat oven to 200C

Scrub potatoes and cook in boiling water for 10-15 minutes until soft enough to squash.
Drain, flatten them a bit with your hand (or the bottom of a pot) and toss into a large bowl.

Heat a frying pan, add a dash of oil and brown the chicken meat until golden. Remove to bowl with the potatoes, and keep the pan to one side off the heat.

Add prepared vegetables to the bowl.

Crush or finely dice the garlic and herbs with a bit of salt to break them down and extract maximum flavour.

Add garlic, herbs, red wine vinegar and ¼ cup olive oil to pan, and use a scraper or spoon to get all caramelised chicken off the bottom of the pan. Tip over meat and vegetables in the large bowl and toss lightly to coat.

Tip into a roasting dish big enough to fit everything in one layer – it’s OK if they are quite snugly fitted. Roast for 30-40 minutes until everything is tender and there are some crispy bits on top.

Serve with some yummy bread and a salad.

NOTE: To skin tomatoes, cut a shallow cross on the bottom end of each tomato, put them in a bowl and cover with boiling water for 1-2 minutes. Drain and then just peel the skin off with your fingers.