8 chicken thights
garlic & herb seasoning
4 baby onions, peeled and quartered
2 red peppers and 1 yellow pepper, halved lengthways, seed and sliced in strips
1 cup (250ml) cherry tomatoes, halved
6 garlic cloves, sliced
1 cup (250ml) hot water
2 tsp (10ml) chicken stock powder
1 x 200 ml peri-peri coat and cook sauce
GERMOLATA:
1/2 cups (125ml) chopped parsley
3cloves garlic, crushed
1 Tbsp (15ml) grated lemon peel
Method
Preheat oven to 180 C
Season chicken to taste with garlic & herb seasoning.
Set aside.
Toss vegetables together in an 20cm x 30cm ovenproof dish. Season lightly with garlic & herb seasioning.
Mix water and stock powder. Pour around vegetables (taking care not to wash off spices).
Place chicken on top of vegetables, best side up, Pour peri-peri sauce over top.
Cover with foil and bake for 30 mins. Remove foil and bake further 25 mins.
Toss germorata ingredients together and sprinkle over chicken just before serving.
