One Pan Summer Chicken Food

ONE-PAN SIMPLE SUMMER CHICKEN

Steps:

• Heat oven to 220C/200C fan/gas 7. Pop the chicken, skin-side up, in a large roasting tin with the potatoes. Lightly crush the garlic cloves and nestle among the chicken pieces. Drizzle over the olive oil and chicken stock, then season. Squeeze over the juice from the lemon and pop the empty halves in the tin.
• Bake for 45-50 mins, adding the courgettes and chilli 15 mins before the cooking time is up. Remove from the oven when the chicken is cooked through and golden, and the veg is tender. Stir through the basil leaves and serve.

ONE-PAN SUMMER CHICKEN

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached. Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.
• Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled. Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.
• Place the tin over a low flame and pour in a splash of water. Add the beans and stir well to release any sticky bits from the roasting tray. Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.

SUMMER CHICKEN ONE-POT

Steps:

• Dust the chicken in the flour and some seasoning. Heat the oil in a lidded pan and brown the chicken, in batches if needed, then transfer to a plate. Throw in the bacon and fry for 5 mins, until crisp.
• Return the chicken to the pan. Add the stock, cover and simmer for 30 mins, adding the potatoes after 10 mins.
• Make sure the chicken is cooked and the potatoes are tender, then stir in the cheese, the rest of the vegetables and some seasoning. Simmer for 5 mins more, uncovered, then serve.

ONE-PAN SUMMER CHICKEN

Steps:

• Heat oven to 425°F Cut the peppers in half lengthways and scoop out the seeds and white membrane, but try to keep the stalk attached.
• Stuff each pepper half with basil (but don't use it all), the garlic and a tomato half.
• Snuggle the stuffed pepper halves alongside the chicken in a roasting tin. Drizzle the oil over everything and season with pepper and salt, if using. Roast the chicken and the peppers for 25-30 mins until the chicken is golden with crisp skin, and the peppers and tomatoes have softened and wrinkled.
• Lift the chicken and the stuffed peppers onto a plate, tipping the peppers so that the tasty juice drains into the roasting tin.
• Place the tin over a low flame and pour in a splash of water.
• Add the beans and stir well to release any sticky bits from the roasting tray.
• Stir the remaining basil through the beans and spoon them alongside the chicken and peppers.