1 whole, size 15 chicken, butterflied

1 red, 1 yellow and 1 green capsicum, halved, cored and cut into 1 inch strips

1 red onion, cut into wedges

2 sprigs of fresh rosemary, picked and chopped

1 kg chat potatoes, sliced to 2cm thickness

2 tablespoons of extra virgin olive oil

1 tablespoon of dried oregano leaves salt and pepper

  1. Preheat the oven to 200°C on the Quarter Steam + Heat function.
  2. Mix together the ingredients for the marinade, cover the chicken and marinate for 5 minutes before cooking.
  3. Alternatively this could be done the night before for a more fiery, flavoursome result.
  4. Mix the capsicum, onions and fresh rosemary together on an oven tray and place the chicken, breast side down in the middle.
  5. On a separate tray, toss the potatoes through the olive oil and dried oregano leaves. Season with salt and pepper.
  6. Place the trays in the oven and bake for 50 minutes.
  7. At the 25 minute mark turn the chicken over so it is skin side up and sitting on top of the onion and capsicum. Bake for the remaining 25 minutes.
  8. Rest the chicken for 10 minutes before serving. Separate the legs from the breasts and cut each one in half.
  9. Divide the vegetables between six plates and top with the chicken pieces.

*Roasted pepper relish can be purchased from many
supermarkets or specialty stores