Pantry Chicken
Serves: 2 people
Takes: 30 mins to 1 hour
This recipe is perfect for when you are feeling tired, want little washing up, and more importantly, you want to cook from your pantry.
I often have veggies rolling around in my fridge which are a little past their best and so I use these but add anything you like, in season veg is best. And have a play around with your spice pantry to mix up your marinade.
Ingredients
2 red onions, peeled and roughly chopped
2 peppers, any colour, roughly chopped
100g asparagus, cut into half
6 garlic cloves, skins left on
handful of ciabatta, ripped into chunky cubes
handful of olives (optional)
1 lemon, cut into quarters
4 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cumin seeds
1/4 teaspoon black pepper, coarsely crushed
1/2 teaspoon chipotle chilli paste
4 - 6 chicken joints, skin left on
good drizzle of balsamic vinegar
good pinch of oregano, fresh or dried
sea salt, to taste (smoked salt is even better)
Method
Preheat the oven to 180°C/350°F/gas 4.
Keep aside 2 garlic cloves, and pop all the veg in a large roasting tray, including the ripped up ciabatta and lemon.
Finely chop the garlic and throw in a bowl with the olive oil, the spices and the chipotle chilli paste.
Rub half the marinade over the veg and then add the chicken, rubbing the remaining marinade all over it, loosening the skin and getting some under there as well.
Drizzle over a generous amount of balsamic vinegar and sprinkle well with oregano and salt.
Roast in the oven, tossing it every now and again, for around 40 minutes, or until the chicken is cooked through and the skin is blistered.
Serve on its own or add some green leaves for a fuss-free dinner.
