Smoky Roast Chicken Tray Bake with Sunflower & Capsicum Pesto

800 – 1kg bone in skin on chicken pieces – we used thigh and leg pieces

4 T The Good Oil Sunflower Oil

1 T red wine vinegar

2 tsp dried oregano or 2 T fresh oregano

1 tsp salt

1 tsp smoked paprika

3 cloves garlic, finely grated or crushed

600 – 800g potatoes, sliced 1.5cm thick

500g about 4 courgettes, cut into quarters – also try cauliflower, capsicum, red onions, eggplant

1 fresh red capsicum (100 – 150g) – If using a bottled chargrilled capsicum, choose a brand in oil not vinegar

50g sunflower seeds (⅓ cup)

2 cloves garlic, thinly sliced

1 T tomato paste

1 tsp smoked paprika

1 T red wine vinegar

Italian parsley, torn

Sunflower seeds

Toss the chicken with the oil, vinegar, oregano, salt, paprika and garlic. This can be done up to a day in advance, and is best done the night before.

Preheat the oven to 200 °C.  Add the vegetables to the chicken and toss to coat. Spread everything out on a large flat baking tray, making sure the chicken and vegetables are spread evenly in a single layer. Season the chicken and vegetables. Roast in the oven for 45 – 50 minutes, or until the chicken is golden and cooked, and the vegetables are tender. If you think the chicken needs more colour, turn the oven to grill for an extra 5 minutes.

Garnish with Italian parsley and a few sunflower seeds. Serve with a green salad.

Place the fresh capsicum on a BBQ or a gas flame, and cook until blackened and charred all over. Transfer to a small bowl and top with a plate to steam, then allow to cool. Peel of the charred skin, and remove the seeds and stalk. Omit this step if using bottled chargrilled capsicum.

Toast the sunflower seeds in a dry fry pan. Tip into a blender or small food processor. Heat the sunflower oil in a small fry pan over a medium heat. Add the garlic, and cook gently until soft. Add the paprika to the fry pan and cook for 10 seconds, then add the tomato paste and cook for a further 10 – 20 seconds. Add the warm garlic mix to the blender with the sunflower seeds, followed by the chargrilled capsicum, vinegar and a good pinch of salt. Blend till just combined, and retaining some texture. Pesto keeps well in a jar in the fridge for a week or so.