Mediterranean Roast Chicken

A lovely Mediterranean-style roast chicken, with lots of herbs and seasonal vegetables. The best thing about this dish is that it just goes into the oven and cooks itself!

1 whole medium fresh chicken
2 green or red peppers
2 medium onions
1 medium courgette
3 tomatoes
150g (5-6 oz) mushrooms
Oregano
Thyme
Olive oil
Salt and pepper

Method:

Wash the chicken inside and out, removing any giblets, and pat dry. Place in a large oiled roasting tin.

Rub the outside of the chicken with olive oil, season with a little salt and pepper and sprinkle generously with oregano and thyme.

Cook in a high oven for about 20 minutes, basting with the juices.

Prepare the vegetables by washing and/or peeling and chopping into chunks.

Add the vegetables to the pan and lower the heat on the oven to medium, then cook for an hour to an hour and a half, depending on the size of the chicken.

Check the chicken is done by inserting a thin knife between the leg and breast. If the juices run clear, then the chicken is cooked. If not, then leave for another 20 minutes.

Serve immediately with boiled potatoes or lots of fresh bread to mop up the juices.

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