14 May Roasted Chicken Breasts With Capsicum
This is a Sunday night roast that’s worthy of being served any day of the week.
The vegetables were soft, delicate, sweet and full of flavour. My kids kept asking for more and more chicken, so I deem this recipe a great success. I had some chicken drumsticks (as these are my kids’ favourite) so I used those instead of the chicken breasts.
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
500g baby new potatoes
1 red capsicum, deseeded and sliced into large pieces
1 yellow capsicum, deseeded and sliced into large pieces
1 red onion, sliced into wedges
3 tbs olive oil
2 tbs chopped fresh thyme
1 tbs honey
2 garlic cloves, crushed
4 part-boned chicken breasts, skin on
175ml white wine
50ml chicken stock
salt and black pepper
Preheat the oven to 220°C/200°C fan forced.
Slice potatoes in half (or quarters if they are quite large) and put them in a roasting tin with capsicum and onion. Drizzle over two tablespoons of olive oil and half the thyme. Season with salt and pepper. Roast for 30 minutes.
Mix remaining oil, honey, thyme and garlic in a small bowl. Rub mixture all over the chicken breasts and under the skin to make sure they are well coated.
Pour wine and chicken stock over vegetables then place chicken pieces on top. Roast for a further 25-30 minutes until chicken is golden and cooked through and vegetables are tender.
This is an edited extract from Annabel’s Family Cookbook by Annabel Karmel Published by Random House Books Australia, RRP $45.
Reviewed by Heidi Rozitis