Roast chicken with peppers & almonds
Roast chicken with peppers & almonds
45 minutes
Prep Time5 minutes
Cook Time40 minutes
Serves2
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Ingredients
Method
1
Preheat the oven to 200ºC, gas mark 6. Put the chicken, skin-side up, in a large roasting dish with the leek, peppers and garlic in a single layer. Drizzle over the oil, season and toss everything together. Roast for 25 minutes, turning everything apart from the chicken halfway through the cooking time.
2
Remove and set aside the garlic. Add the ciabatta and almonds to the dish and roast for a further 10-15 minutes, until the chicken is cooked through, the juices run clear and there is no pink meat remaining. Squeeze the garlic out of its skin into a small bowl and mash with a fork, then stir in the vinegar and pour over everything in the dish. Scatter over the parsley to serve.
