Chicken Thighs with Roast Veg

• 6 chicken thighs, skin on
• 2 peppers, chunked
• 1 courgette, chunked
• 1 red onion, quartered
• 1 aubergine, chunked
• 2 tbsp olive oil

Method

1. 1

   Preheat oven to 200°C.

2. 2

   Toss the veg in olive oil, season, spread on a large baking tray.

3. 3

   Nestle the chicken thighs skin-side up among the veg.

4. 4

   Roast for 35 minutes until chicken skin is crispy and veg is charred at edges.

   ~35 min