This is a riff on a fave of mine … baked chicken and spuds. To serve more people, buy more ingredients and use a bigger tray for roasting.
2 chicken leg ‘cutlets’ (drum and thigh, bone in, skin on), about 650g (about 1¼ lb) 6 small capsicums / bell peppers (pointy type) 3-6 new potatoes, scrubbed 1 small red onion, peeled and quartered 6 oil-marinated black olives 6 large cloves garlic, peeled ½ tsp fennel seeds Salt Freshly ground black pepper to taste 2 Tbsp extra virgin olive oil Lemon wedges for serving
1 Preheat oven to 200°C (400°F). Put chicken, peppers, potatoes (cut in half if large) in a large shallow roasting tin. Add red onion, olives, garlic and fennel seeds. Sprinkle with salt and grind over black pepper. Drizzle with oil.
2 Bake for 30 minutes, then turn vegetables with tongs. Return tin to oven and cook for a further 15 minutes. The vegetables should be nicely coloured by this time but if the chicken is still pale and not quite cooked through, transfer vegetables and bits and bobs to a side plate and return chicken to oven for a further 10 minutes, or until cooked through.
3 Serve chicken and vegetables in the roasting tin, or transfer to a platter. Hopefully, the chicken is tender enough to be pulled apart with two forks. Serve with lemon wedges.