Do The Vegetables Go In The Same Pan For The Italian Roast Chicken?

Our answer

Nigella's Italian Roast Chicken With Peppers And Olives (from NIGELLISSIMA) is indeed supposed to be a one-pan recipe. The heat of the oven cooks the mixture of leeks and (bell) peppers, so that they are soft and their sweetness is intensified, with the salty olives providing some balance. You need a fairly large roasting pan or braiser that will fit the chicken and leave enough room for the vegetables as well.

Whilst the recipe says to scatter the vegetables around the chicken, you may find it easier to put the vegetables in the roasting pan first and then make a space in the centre for the chicken. Don't have the vegetables in a layer that is too deep. If your roasting pan isn't big enough then you may need to cook the vegetables in a separate pan, but watch them carefully as they will cook more quickly in a separate pan and you will need to drizzle most of the olive oil over the vegetables. Remove them from the oven when the peppers and leeks are soft and sweet and before they begin to char. Once the chicken is cooked, remove it to a cutting board and tip the cooked vegetables into the chicken pan, tossing them in the chicken-y juices. Put this pan into the oven for 5 minutes, to reheat the vegetables slightly, then turn the oven off while the chicken rests.