Recipes ONE-POT WONDERS Make dinner time easier by cooking in just one dish All-in-one roast chicken, leeks and peppers Ingredients 1 whole chicken, jointed, or 4 large chicken thighs 4 leeks, trimmed and roughly chopped 5 garlic cloves, finely sliced 400g baby onions, peeled Few sprigs fresh rosemary Fresh thyme stalks 1 bay leaf Sea salt and freshly ground black pepper Method Handful of green olives 1 tbsp olive oil 3 tbsp balsamic vinegar Generous splash of white wine 1 tbsp runny honey 460g jar roasted red peppers, drained and roughly chopped Gorgonzola for topping (optional) Handful of fresh flat-leaf parsley, chopped, for serving SERVES 4 1 Preheat the oven to gas 6/200C/190C fan. Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs, and scatter over the olives. Drizzle with the olive oil and season well. 2 Mix together the balsamic vinegar, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and, using your hands, combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice, then put it in the oven for 40 minutes. 3 Remove from oven and stir though the peppers. Return it to the oven and cook for a further 20 minutes until the chicken is cooked through and the onions are tender. Check on the chicken occasionally, and if it is beginning to get too brown, cover the tray loosely with foil. Scatter over gorgonzola for the last five minutes of cooking or until it begins to melt. Garnish with parsley to serve. 16 Inspire Spring 23 pp16-18 Recipes.indd 16 15/02/2023 09:30