POLLO PICCANTE CON PATATE NOVELLE, POMODORI E PEPERONI ROSSI
(SPICY CHICKEN WITH NEW POTATOES, TOMATOES & RED PEPPERS)
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.