Baked Chicken and Vegetables

Serves 4

Ingredients

• 1 ½ kg chicken thighs, skin on, trimmed
• 1 tbsp extra virgin olive oil
• 1 tbsp rosemary sprigs, fresh
• 3 garlic cloves, crushed
• Salt and pepper, to taste
• ¾ cup chicken stock
• 750g potatoes, washed and cut into 1 ½ cm-thick pieces
• 1 large red onion, cut into wedges
• 2 tbsp fresh lemon juice
• 2 medium tomatoes, wedged
• 1 capsicum seeded and chopped
• Lemon wedges, to serve

Optional capsicum sauce:

• 1 cup canned capsicum strips, chopped and drained
• 1 tbsp Greek yoghurt