1 tbsp garlic infused oil

1 tbsp fresh thyme leaves, plus a few sprigs

4 tsp rapeseed or olive oil

8 chicken thighs on the bone, excess skin trimmed

700g red peppers, halved and deseeded

1tsp smoked paprika

20 pitted black olives

200g tomatoes

3 tbsp sherry vinegar or red wine vinegar


Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crushthe thyme leaves with a little seasoning and the garlic infused oil oil to make a paste.

If you don’t have a pestle and mortar, then stir everything together.

Rub the herb paste on the underside of the chicken to flavour it. Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size.

Pile into a large roasting tin with the smoked paprika and olives, toss with the remaining oil, then sit the chicken on top, skin-side up.

Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.

Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with gluten free bread, pasta or potatoes.

Recipe adapted from: Good Food

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