Mediterranean Chicken aka “what veg is left in the fridge Chicken”! This is a concept dish, one that has no hard and fast rules; you can add or remove ingredients depending on taste, but more importantly what you actually have in the fridge! It is an easy dish to make and tastes great, serve with crusty bread and a good salad.

Serves 4

8 Chicken Thighs skin on and trimmed
2-4 rashers of smoky bacon, if no bacon chopped chorizo
1 red pepper
1 green pepper
1 courgette
Garlic (if not using wild garlic pesto)
Mushrooms halved
4 tomatoes
1 onion red or white quartered
Mixed herbs

You can add any other vegetable that roasts well, broccoli, whole spring onions, celery, carrots, parsnips etc. I have left potatoes off the list, if you are add these make sure they are par-boiled first.
Chop all the vegetables so they will cook in the same amount time i.e. chop courgettes up smaller than mushrooms etc.
Place all in a baking tray and pour a glug of olive oil & tablespoon of wild garlic pesto over the lot and season with sea salt & ground pepper
Mix it all up with your hands and place the chicken thighs skin side up

Into a hot oven for around 40 minutes or until the chicken is cooked with a good crispy skin
Serve with a dollop of wild garlic pesto on the chicken

Wine: 2010 Aylés Garnacha, Bodega Pago de Aylés, DO Cari

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