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.