POLLO PICCANTE CON PATATE NOVELLE, POMODORI E PEPERONI ROSSI

(SPICY CHICKEN WITH NEW POTA­TOES, TO­MA­TOES & RED PEP­PERS)

Sunday Herald Life - - TRAVEL FEATURE -

Mid­week sup­per – you just put ev­ery­thing in the roast­ing tin and pop it in the oven. Be­ing a one-pot dish, min­i­mal wash­ing-up is re­quired and there’s no need to cook any ad­di­tional veg­eta­bles, al­though you may like to serve it with a mixed salad.

Make sure you use a large enough roast­ing tin – ideally the in­gre­di­ents should be in a sin­gle layer so that the chicken will turn golden brown, the pep­pers and onion will start to char around the edges and the pota­toes will be­come lovely and crisp all over. Serves 6 650g baby new pota­toes (prefer­ably Char­lotte), scrubbed and halved length­ways 6 fresh plum to­ma­toes, quar­tered 1 large red onion, peeled, halved and cut into 1cm slices 2 red pep­pers, de­seeded and cut into 2cm chunks 1 ta­ble­spoon dried oregano 1kg chicken legs (skin on) 1kg bone-in chicken thighs (skin on) 75ml olive oil 1 tea­spoon chilli powder Salt 1 Pre­heat the oven to 220°C/gas mark 7. Put the pota­toes, to­ma­toes, onion and Recipe ex­tracted from Gino’s Ital­ian Coastal Es­cape by Gino D’Acampo, pub­lished by Hod­der & Stoughton, £20 red pep­pers in a large roast­ing tin, about 45 x 35cm. Sprin­kle over the oregano and sea­son with salt. 2 Sea­son the chicken with salt, put it in the tin and driz­zle over the oil. Us­ing your hands, mix un­til the veg­eta­bles and chicken are well coated in oil. Ar­range the chicken on top of the veg­eta­bles, skin­side up. Sprin­kle over the chilli powder. 3 Roast for 45 min­utes. Re­move from the oven and turn over the chicken. Re­turn to the oven for 35 min­utes.

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