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Categories:Viewed: 14 - Published at: 9 years ago
Ingredients
- 2 tbsp olive oil
- 2 clove garlic, crushed
- 100 ml white wine
- 1 tbsp oregano/marjoram leaf mix
- 2 red bell peppers, sliced
- 500 grams potatoes, thinly sliced
- 1 large bulb of fennel, cut into wedges
- 8 chicken thighs or 4 whole legs
- 1 salt & freshly ground black pepper
Method
- Preheat the oven to gas 6 / 200C / 400F
- Put the olive oil, white wine, crushed garlic and herbs into a roasting tray and mix together
- Add the chicken and vegetables and toss together in the wine mixture.
- Season well with salt & fresh pepper
- Roast for 35 - 40 minutes until the chicken juices run clear
- Easy!
- Great served straight from the roasting tray at the table
