- 1.15 kg chicken drumsticks
- 800 g potatoes, scrubbed and sliced
- 500 g sliced mixed peppers
- 45 g pitted black olives, drained
- 1 garlic clove, crushed (optional)
- 1 tbsp oil (optional)
- 1 tsp mixed dried herbs (optional)
- black pepper (optional)
Preheat the oven to 200ºC, fan 180ºC, gas 6. Place the chicken in a large roasting tin. Scatter over the crushed garlic, mixed herbs and drizzle with half the oil (if using these ingredients) and toss all together.
Place the sliced potatoes in another large roasting tin, drizzle with the remaining oil (if using), season with freshly ground black pepper (if using) and toss to coat. Place the two roasting tins in the oven, with the chicken above the potatoes and roast for 30 minutes, turning halfway through cooking.
Meanwhile, in a large frying pan over a medium-high heat, stir-fry the peppers for 5 minutes, then drain off any excess water.
Tip the fried peppers into the tray of potatoes, and add the olives. Transfer the chicken into the potato tin too, and toss everything together.
Return to the oven for a further 15 minutes, until the chicken is golden and cooked through. Transfer to a warmed serving dish and serve.
* Wash hands thoroughly after handling raw meat
Chef's tip: for a vegetarian dish, replace the chicken drumsticks with 275g chopped courgettes. Roast them in the oven, in a separate tin, for 25 minutes, before stirring in the peppers, potatoes and olives and cooking for the remaining time.