Makes 4 portions
500g baby new potatoes
1 red pepper, sliced into large pieces
1 yellow pepper, sliced into large pieces
1 red onion, sliced into wedges
2 tbsp fresh thyme, chopped
3 tbsp olive oil
150ml white wine
100ml chicken stock
4 chicken breasts, skin on
2 cloves garlic, crushed
1 tbsp honey
1 Pre-heat the oven to 220C / 200C Fan / Gas Mark 7.
2 Slice the potatoes in half or into quarters if they are quite large. Put the potatoes into a roasting tin along with the peppers and onions. Drizzle over 2 tbsp of olive oil and 1 tbsp of thyme. Season. Roast for 30 minutes.
3 Mix the remaining oil, honey and thyme with the garlic in a small bowl. Rub over the chicken breasts and under the skin.
4 Pour the wine and stock over the vegetables, then place the chicken on top. Roast for another 25-30 minutes until the chicken is golden and cooked through and the vegetables are tender.
Annabel’s Family Cookbook (£20, Ebury Press) is filled with cooking inspiration for the whole family and available to buy from 13 March. Visit www.annabelkarmel.com
Don't miss... our Q&A with Annabel and her recipe for Gruyere cheese and onion tart
Have you seen... Annabel Karmel's delicious lunchbox suggestions?
Did you know... the New Complete Baby & Toddler Meal Planner by Annabel Karmel was highly Commended in the Junior Design Awards 2012?