Roasting the capsicum gives the pasta sauce an amazing flavour. Try this one pan dish and add seasonal vegetables or whatever you have in the fridge. You can use chicken breast/ thighs instead if you prefer.
One Pan Chicken with Roast Capsicum
12 chicken drumsticks
1 onion, diced
4 garlic cloves, diced
1 jar (600ml) of passata (tomato pasta sauce)
1 cup chicken stock or chicken broth
2-3 Tbsp red wine vinegar
100g feta, crumbled
1 cup olives, pitted
- Pre-heat the oven to 180 degrees Celsius and pre-line a baking tray with baking paper. Place the whole capsicums on the baking tray and drizzle with olive oil. Bake for 20 minutes each side until skin is slightly brown. Place capsicums in a bowl and cover with cling wrap for 30 minutes. Then peel off the skin and remove the core, slice into thick chunks and put aside.
- Heat a fry pan over medium heat with dash of olive oil. Place the onions, garlic and saute for 5 minutes until brown. Put aside. Place the chicken drumsticks in the fry pan and brown the chicken.
- Layer the oven tray with the drum sticks, garlic and onions then pour the passata, chicken stock, red wine vinegar and capsicums over. Mix to combine. Place in the oven for 30-45 minutes until chicken drumsticks are cooked.
- Crumble the feta and scatter the olives over the top and place back in the oven for 5-10 minutes until feta is baked. Season to taste. Serve with extra greens.