Roast chicken with peppers and leeks

Simple, healthy and delicious – this chicken and vegetable tray bake tastes great with cous cous or crusty bread.

Chicken, pepper and leek tray bake © Cooks&Co

Published: April 12, 2024 at 2:47 pm

Simple, healthy and delicious – this chicken and vegetable tray bake tastes great with cous cous or crusty bread.

PREPARATION TIME 15 minutes
COOKING TIME 1 hour 15 minutes
MAKES 4

Recipe and image courtesy of Cooks&Co, cooksandco.co.uk

Ingredients

Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs. Scatter over the olives. Drizzle with the olive oil and season well.
Step 2
Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 minutes.
Step 3
Then, stir though the peppers, return it to the oven and cook for about a further 20 minutes until the chicken is cooked through and the onions are tender. If using, scatter over some gorgonzola for the last 5 minutes of cooking or until it begins to melt. Garnish with parsley to serve.