one chicken joint - I used a leg joint
two cloves of garlic
about ten mini tomatoes or four ordinary ones
one medium onion
half a red pepper
six mushrooms (I used chestnut mushrooms)
some olive oil
zest of half a lemon
salt, pepper, sugar
a sprig of thyme and of oregano (or use dried herbs)
Halve or quarter the tomatoes.
Deseed and chunk the pepper.
Wipe and halve the mushrooms - I used the stalks as well, just cut off the very bottom bit.
Peel the onion and cut into wedges
Peel the garlic
Place all these in a bowl. Add the lemon zest, the herbs and a glug of olive oil. Mix it well, cover with cling film and leave to infuse.
Heat the oven to around 170C
Tip the vegetable mixture into a roasting dish. Sprinkle over some salt, pepper and a bit of sugar. Top with the chicken joint. Cover with foil and bake in the oven for three quarters of an hour.
Remove from the oven, take off the foil, add some olives and stir them in, then it put back in the oven for 15 mins to finish off by which time the chicken skin should be nice and brown.
I just had it on its own but it would be nice with rice.