This is an adaptation of the original recipe which calls for roasting a whole chicken, then cutting it up to serve. By using chicken thighs, the cooking time is reduce to half.
6-8 chicken thighs
3 leeks, trimmed and cut into 3″ logs, then halved lengthwise
3 red, yellow or orange bell peppers, deseeded and cut into strips lengthwise
2/3 cup pitted olives
1/4 cup olive oil
4 rosemary sprigs
Heat the oven to 400°F. Tip the leeks, peppers and olives into a roasting tin. Toss in the olive oil and roast for 10 minute.
Nestle in chicken amount the veg, season everything well, add the rosemary sprigs and roast 30 minute more, or until the veg are tender and the chicken is cooked through.
2 thoughts on “Italian Roast Chicken with Bell Peppers and Olives”
Thanks to you I get excited about cooking again. This came about when I was given one of your old books found that what I made turned out very well with no dozy moments of what did she mean there etc. This is the thing then I found the videos got so into my different recipes that I now have a notebook telling me where to find them again. Thank you Nigella
Hi Jean, So glad you are cooking again! I however, am not Nigella (how I wish!!). I am just a blogger who
cooks and reprints her recipes. Thanks for visiting my site and let me know if there are any particular
recipes you would like!! Constance Littlefield