Recipe

Roast Chicken with Bell Pepper Relish

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Roast Chicken with Bell Pepper Relish

Roast chicken and pasta is one of our favourites for a quick seasonal treat, this time done with a charred red pepper and oregano relish, lemony scallion and feta orecchiette and grilled courgettes.




Ingredients to serve 2

  • 2 x Chicken Leg Quarters
  • 1 x Red Peppers
  • 20ml x Red Wine Vinegar
  • 2.5g x Dried Oregano
  • 5g x Grated Parmesan
  • 125g x Orecchiette
  • 50g x Feta - gently crumbled
  • 1 clove x Garlic - chopped
  • ½ x Lemon - zested then halved for juicing
  • 1 Stalk x Spring Onion - finely sliced
  • 5g x Italian Flat Leaf Parsley - chopped
  • 10g x Crispy Onions
  • 3 x Courgettes - cut into rounds
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Leg Quarters
  • 2 x Red Peppers
  • 40ml x Red Wine Vinegar
  • 5g x Dried Oregano
  • 10g x Grated Parmesan
  • 250g x Orecchiette
  • 100g x Feta - gently crumbled
  • 2 cloves x Garlic - chopped
  • 1 x Lemon - zested then halved for juicing
  • 2 Stalks x Spring Onion - finely sliced
  • 10g x Italian Flat Leaf Parsley - chopped
  • 20g x Crispy Onions
  • 6 x Courgettes - cut into rounds
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Coming

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and bring a large saucepan of salted water to the boil for use in Step 2.

Washing Instruction

Wash your hands, red peppers, lemon, spring onion, and courgette well. Rinse your italian flat-leaf parsley thoroughly and drain on a paper towel.

Gino's Tip

When grilling bell peppers it's best to get your pan smoking hot, char them really well, then place them in a bowl and cover with clingwrap. Allow to stand for a few minutes and once cool enough to touch and tender, peel off the skins. You can leave the skins on its entirely up to you.

Step 1 - Roast Chicken, Grilled Bell Peppers and Courgettes

Season your chicken leg quarters with salt and pepper and rub with olive oil. Place on a foil/parchment paper-lined oven tray, skin side down, and pop into the oven for 30-35 minutes until lightly browned and cooked through - flip each quarter over halfway through cooking. Toss your courgette rounds in olive oil and salt only and rub your bell pepper with olive oil. Heat a large grill pan over high heat, once it smokes, grill your courgette rounds for 3-4 minutes until cooked through and charred. Transfer to a bowl and mix it into your zesty orecchiette once done. Once your courgette is grilled, blister your bell peppers for 8-10 minutes until nicely charred and proceed as per Gino's Tip. When your bell peppers are soft and peeled dice them, dispose of the cores, and mix along with olive oil, red wine vinegar, grated parmesan, and dried oregano, seasoning lightly with salt and pepper.

Step 2 - Zesty Orechiette

Once your water in your large saucepan has come to the boil, cook your orechiette pasta for 10-12 minutes until al dente. Meanwhile, mix your lemon zest and a few squeezes of lemon juice, with your chopped garlic, thinly sliced spring onion, crumbled feta, and chopped Italian flat-leaf parsley. Once your orecchiette is cooked drain through a colander, run under cold water, allow it to dry slightly then mix it into your flavourings along with a few dashes of olive oil.

To Serve

Divide your zesty orecchiette amongst your servings, top with your roast chicken and grilled bell pepper relish and crispy onions.