Serves: 4-6 | Prep Time: 15-20 minutes | Cook Time: 45 minutes
Ingredients
- 2 tbsp extra virgin olive oil
- 1.2kg chicken drumsticks (about 8) or a mix of drumsticks and thighs
- 3 red or golden capsicums, deseeded, thickly sliced
- 1 large red onion, cut into thick wedges
- 3 garlic cloves, finely chopped
- 4 sprigs fresh thyme (or 6 sprigs oregano)
- 2 fresh or dried bay leaves
- 1 tbsp red wine vinegar
- 1 tbsp fresh lemon juice, plus wedges to serve
- 150g punnet cherry tomatoes, halved
- ½ tsp smoked paprika (optional, for added depth)
- Crusty bread, couscous or roasted baby potatoes for serving - or salad
Method
Preheat your oven to 200°C (180°C fan-forced).
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Brown the chicken pieces for 3–4 minutes on each side until golden. You may need to do this in batches. Set the browned chicken aside.
Pour 1 tablespoon of olive oil into Equip Marble+ 36x25cm Roaster and place it in the oven for 5 minutes to heat. Add the browned chicken pieces to the preheated baking dish and turn to coat in the hot oil.
Arrange the capsicum slices, onion wedges, and garlic around the chicken. Tuck in the thyme sprigs and bay leaves. Drizzle with the remaining 1 tablespoon olive oil, the red wine vinegar, and lemon juice.
Sprinkle with smoked paprika, if using, and season with salt and pepper. Bake for 30 minutes.
Remove the Roaster from the oven and scatter the cherry tomatoes and olives around the tray.
Return to the oven for a further 15 minutes, or until the chicken is golden and cooked through, and the vegetables are tender.
Remove the Roaster from the oven and top with the cubes of feta cheese. Let the residual heat soften the feta slightly.
Serve warm with lemon wedges on the side. Pair with crusty bread, couscous, roasted baby potatoes, or a salad for a complete meal.
