2 red onions, cut into wedges
3 peppers (a mix of red, orange and yellow) de-seeded and cut into chunky strips
2 garlic cloves, chopped
1.5kg (3lbs) whole chicken, jointed into 8 pieces
800g (1 1/2lb) tinned cherry tomatoes
150ml (¼pt) hot chicken stock
pinch chilli flakes (optional)
2 sprigs rosemary, plus 1 tbsp. chopped rosemary, to serve
200g (7oz) pitted Kalamata olives
3. Pour the tinned cherry tomatoes, stock and chilli flakes (if using) into a pan, season well and warm through over a low heat. Pour the sauce around the chicken pieces and vegetables, then add the rosemary sprigs and bake, covered with foil, for 30 minutes.
4. Remove the foil, scatter with the black olives and bake for another 15 minutes or until the chicken is cooked. Cut into a thick section of the chicken to ensure it is cooked through with no pink showing.
5. Scatter with the chopped parsley and extra chopped rosemary, then serve.
Nutritional Details - each serving contains: