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RECIPE
FROM SPAIN:
 Mediterranean
Roast Chicken
A
lovely Mediterranean style roast chicken, with lots of herbs and
seasonal vegetables. The thing I like best about this dish is
it just goes into the oven and cooks itself!
You
will need:
1
whole medium fresh chicken
2 green or red peppers
2 medium onions
1 medium courgette
3 tomatoes
150g mushrooms
Oregano
Thyme
Olive oil
Salt and pepper
Method
- Wash
the chicken inside and out removing any giblets and pat dry.
Place in a large oiled roasting tin.
- Rub
the outside of the chicken with olive oil, season with a little
salt and pepper and sprinkle generously with oregano and thyme.
- Cook
in a high oven for about 20 minutes basting with the juices.
- Prepare
the vegetables by washing and or peeling and chopping into large
dice.
- Add
the vegetables to the pan and lower the heat on the oven to
medium, then cook for an hour to an hour and a half, depending
on the size of the chicken.
- You
can check the chicken is done by inserting a thin knife between
the leg and breast, if the juices run clear then the chicken
is cooked, if not leave for another 20 minutes.
- Serve
immediately with boiled potatoes or lots of fresh bread to mop
up the juices.
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