Mediterranean Chicken with Herbs, Garlic and Roasted Med Veg

Rather than a one pot wonder this is a one oven platter perfect for an almost sunny Bank Holiday supper with the family.  I'm going to spatcockch the chicken removing the backbone and flattening it out and smother it in rapeseed oil, oregano, marjoram, thyme and chives, and add crushed garlic for added flavour.  This photo shows how it's done beautifully. It will be generously seasoned with freshly ground black pepper and a sprinkle of salt and roasted in the oven at 180C for 1 hour.  In fact, if in doubt I usually cook most things at 180C unless it's a long low and slow dish and that's a 130C job.
The Med Veg will be roasted at the same time as the chicken for 45 minutes and served with either crusty bread to mop up the juices or new potatoes sprinkled with chopped parsley.

The prep

And this is how it looks once cooked.....

Ingredients for the chicken 

2kg chicken, ideally free range

Herbs of your choice but I am using oregano, chives, thyme and marjoram 

3 crushed garlic cloves

Rapeseed or olive oil

Salt and Pepper.

Roast for 1 hour.

Med Veg Ingredients

1 red pepper cut into chunks

2 courgettes sliced into 1inch chunks

1 red onion sliced into segments

Asparagus

Cherry tomatoes, whole

Garlic

Herbs, oregano and thyme especially but a few sage leaves works well too

Rapeseed or olive oil to coat the vegetables

Salt and Pepper to taste.

Roast for 40 minutes. 

Here's a lovely box of fruit and veg bought today from Hopley's Farm Shop, Bewdley.  Spot the lemon drizzle cake at the back that somehow crept in there!