Pair with
Pomegranate & elderflower presse, a deliciously fragrant soft drink.
Chicken with Mediterranean Vegetables
Food
Main Courses
Spanish
Add an extra kick of soy sauce to this summer chicken dish
10 Servings
Ingredients
2 red onions, cut into wedges
2 courgettes, sliced
2 yellow peppers, chopped
2 red peppers, chopped
2 aubergines, chopped
6 tbsp olive oil
16 chicken thighs, skin on
2 tbsp fresh thyme, chopped
6 tbsp Kikkoman Less Salt Soy Sauce
400ml chicken stock
130ml tomato passata
Method
- Preheat the oven to 180°C.
- Put the chopped vegetables in a large bowl and drizzle with oil. Stir to coat evenly.
- Spread the vegetables in a large roasting tin and nestle the chicken thighs amongst them, skin side up. Sprinkle with the thyme.
- Roast for 30 mins, turning the vegetables over occasionally so they cook evenly.
- Mix the Kikkoman Less Salt Soy Sauce, chicken stock and passata in a small jug and pour over the vegetables and around the chicken pieces. Return to the oven for a further 15-20 mins or until the chicken is cooked through and the vegetables are tender.
