Ingredients
- 2 large peppers
- ½ butternut squash
- 8 skinned and boned chicken thighs.
- 100g pitted black olives
- 4 cloves garlic
- 1 tbsp fresh rosemary
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt & pepper
Step 1 :
Preheat the oven to 180oC.
Step 2 :
Slice the peppers and peel and dice the butternut squash.
Step 3 :
Add the chicken thighs, peppers and butternut squash to a large baking dish. Add the olives.
Step 4 :
Crush and finely chop the garlic and chop up the rosemary. Add both to a small bowl with the olive oil and balsamic vinegar and mix well. Add this on top of the chicken and vegetable mix.
Step 5 :
Using your hands, massage the marinade into the chicken and vegetables. Season with salt and pepper and place in the oven for 45-50 mins, stirring once.
Step 6 :
Serve when the chicken is cooked through and the butternut squash is tender.
Step 7 :
Delicious served with some steamed broccoli, green beans or simply a side salad.
