Herb-roasted chicken and vegetables

• 2 chicken thighs or breasts (skin on)
• 2 potatoes (medium, scrubbed and cut into wedges)
• 1 courgette (thickly sliced)
• 1 red pepper (deseeded and cut into chunks)
• 2 tbsp olive oil
• 1 tsp dried rosemary or thyme
• 1 tsp garlic granules
• salt and black pepper (to taste)

Method

1. 1Preheat the oven to 200 °C / 180 °C fan / Gas 6.
2. 2Toss the potato wedges in 1 tbsp of olive oil, the garlic granules, and a little seasoning. Spread on one half of a large roasting tray.
3. 3Place the chicken on the other half of the tray, brush with the remaining olive oil, and sprinkle with the dried herbs and a little salt and pepper.
4. 4Roast for 20 minutes, then add the courgette and pepper to the tray around the potatoes and return to the oven for a further 20 - 25 minutes, until the chicken is cooked through (juices run clear) and the vegetables are tender.
5. 5Rest the chicken for 5 minutes before serving.