One-Pan Chicken with Vegetables — Quick Casserole

• olive oil tbsp
• chicken↗4

  breasts with skin

• young potatoes↗750g g

  cut

• dried thyme

  or fresh if available

• garlic cloves↗4

  peeled, left whole

• mixed roasted peppers↗450g g

  cut into bite‑size pieces

• oranges↗2

  each cut into 8 wedges

• pitted black olives↗200g g

  in brine, drained

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection/gas mark 6). In a large oven‑proof baking dish, heat 2 tbsp olive oil, then sear the chicken skin‑side down together with the potatoes for 8 minutes until the skin is crisp and golden. Flip the chicken and potatoes and cook for another minute.

2. 2

   Add a generous pinch of dried thyme and the garlic cloves, stir to coat everything with the aromas.

3. 3

   Bake for 15 minutes until the potatoes are tender. Remove the dish, add the sliced roasted peppers, orange wedges and pitted black olives, and bake for another 5 minutes until the chicken and potatoes are done. Serve by bringing the dish to the table — let everyone serve themselves.