Red Pepper Salad with Baked Chicken

This is a posh tray bake really or a warm salad.  Really rustic and exotic... just like me!

Ingredients
3 red peppers
1 red onion
Olive oil
8 chicken pieces, ask the butcher to joint a whole chicken it's cheaper
2 tbsp ras el hanout, or a moroccan spice mix
2 tbsp capers, optional
A bunch of chopped parsley
1 orange, zested and juiced.

Method
Heat the oven to 200C.  Halve the red peppers, remove the stalks and seeds and cut them into thick slices.  Tip these into an oven proof dish.  Finely slice the red onion and scatter this on top.  Add a good slug of olive oil, season well and stir everything together.
Rub the chicken pieces with oil and sprinkle with a little of the spice mix and sit them on top of the peppers.  Roast for 40 - 50 minutes or until the chicken is cooked through.
Lift the chicken off the peppers and keep it warm.  Add the capers, parsley, orange zest and juice to the peppers and serve with the chicken pieces.