Quick roast chicken with vegetables

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (12)

4.00 chicken — thighs
4.00 chicken — drumsticks
5.00 ml chillies — powder
5.00 ml dried oregano
500.00 g potatoes — peeled and cut into chunks
3.00 carrots — chopped
2.00 parsnips — peeled, chopped
4.00 garlic — cloves
45.00 ml fresh chillies — 573
salt and freshly ground black pepper — to taste
10.00 ml tomato purée
300.00 ml stock — chicken
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Method:

Preheat oven to 240 ºC.
Layer chicken in a roasting pan and sprinkle chilli powder and origanum over. Place vegetables and garlic around chicken. Drizzle with olive oil and season.
Roast for 30 to 45 minutes, or until crisp and golden.
Mix tomato purée and stock and stir into pan. Roast for a further 5 minutes, then serve.



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