Roast Chicken & Pepper Traybake

Preheat the oven to 190°C. Flip the chicken, so its breast side down. Using a pair of strong kitchen scissors, snip the backbone/spine out. Turn the chicken over and press down on the breasts until you hear a crack. Turn the legs out so the chicken lies flat.

Add the paprika, oregano and a generous pinch of salt into a bowl with a good amount of freshly cracked black pepper, mix together. Sprinkle the seasoning onto the chicken.

Trim and chop the pepper into 2cm chunks, peel and wedge the onions. Thinly slice the garlic cloves. Add all of the veg into a tray and pour the vinegar in. Place the chicken on top, drizzle with olive oil and roast until fully cooked, 40-50 mins.