Chicken, pepper and potato tray bake

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Bell peppers180 g
• Potatoes180 g
• Red onion50 g
• Dried oreganoto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Cut each chicken thigh into 2–3 pieces.
2. Wash the peppers, remove the stalk, seeds and pith and cut them into strips about 2 cm wide; peel the potatoes and cut them into wedges; peel the red onion and cut it into wedges.
3. In a baking dish toss the chicken and vegetables with the oil, dried oregano, salt and pepper and spread them in a single layer.
4. Roast for 40 minutes, stirring halfway, until the potatoes are golden and tender, the peppers soft and charred at the edges and the chicken golden with clear juices.
5. Serve hot with the juices from the dish.