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Peperonata roast chicken
Ingredients(4 servings)
2 red capsicum (bell peppers), seeds removed, sliced into 4cm strips 1 yellow capsicum (bell pepper), seeds removed, sliced into 4cm strips 2 tomatoes, seeds removed, sliced 1 long red chilli, seeds removed, finely chopped (optional) 1 onion, thinly sliced 2 garlic cloves, finely chopped 1 tablespoon red wine vinegar 1/3 cup (80ml) olive oil 1 tablespoon rosemary leaves, chopped 1 tablespoon oregano leaves, chopped, plus extra leaves to serve 4 chicken quarters (leg sections) Method
Preheat oven to 200C. Place the capsicum, tomato, chilli, onion and garlic in a large roasting pan. Season and drizzle with vinegar and 2 tbs olive oil, then toss to combine. Combine the remaining 2 tbs olive oil with the rosemary and oregano, and rub over the chicken, then season well. Place chicken on top of the capsicum mixture and bake for 1 hour or until the skin is golden and meat is cooked through. Serve immediately sprinkled with extra oregano leaves.
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person Posted By: Manna Team list In: Chicken

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