Roasted Chicken & Veg

This recipe has become one of my favourites lately; it's so easy.

All you need is boneless, skinless chicken thighs, and a bunch of vegetables that will hold up well to roasting. For example: potatoes, onions, carrots, brussels sprouts, and—my favourite—cherry tomatoes. Basically, whatever you find in your fridge/pantry.

Put everything in your roasting pan, sprinkle it with olive oil, sea salt, pepper, and a splash of white wine vinegar, and toss. Then put it in your oven at 220°C/425°F for 40-45 minutes.

The key: 1) arrange the chicken pieces on top of the veg to start; 2) after 15 minutes, flip the chicken over to cook the other side; 3) after 15 more minutes, put the chicken down below the vegetables, so that the chicken is totally covered and the veg will get a chance to cook; and 4) cook for the remaining time.

It's delicious. I make it all the time. Try it.

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