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Roast chicken thighs with red pepper salad

Published: December 19, 2014 at 2:32 PM

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Serves 4

Easy

Total time: 1 hr

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Easy idea for roast chicken. Use thighs instead of a whole bird and it's quick for a speed midweek meal. With red peppers, red onion, capers and ras el hanout for a salad, there's no need for gravy.

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Make this recipe for roast chicken thighs with red pepper salad, then check out more roast chicken recipes.

Ingredients

Nutrition

• 3 red peppers

• 1 red onion

• olive oil

• 8 chicken pieces

  whole legs and thighs

• 2 tbsp ras el hanout

• 2 tbsp non pareil capers

• a bunch parsley

  chopped

• 1 orange

  zested and juiced

Nutrition: per serving

• kcal521
• fat33.9g
• carbs13.6g
• fibre5g
• protein40.6g
• salt0.9g

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Method

• step 1

  Heat the oven to 200C/fan 180C/gas 6. Halve the red peppers, remove the stalks and seeds, and cut them into thick slices. Tip these into an ovenproof dish. Finely slice the red onion and scatter this on top. Add a good slug of olive oil, season well and stir everything together. Rub the chicken pieces with oil and sprinkle with a little ras el hanout, season and sit them on top of the peppers and onion. Roast for 40–50 minutes or until the chicken is cooked through.

• step 2

  Lift the chicken off the peppers and keep it warm. Add the capers, parsley and orange zest and juice to the peppers, and serve with the chicken pieces.

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