Ingredients
800g chicken thigh fillets, trimmed, halved
40g sachet Texas barbecue rub (see Tip)
2 large zucchini, thickly sliced
2 yellow capsicums, cut into 2-3cm thick strips
250g punnet cherry tomatoes
750g frozen potato gems
Method
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Place chicken and rub in a large bowl. Toss well to coat.
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Heat an oiled, large flameproof roasting pan over a medium to high heat. Add chicken. Cook for 3 minutes each side, or until browned. Remove.
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Add zucchini, capsicums and tomatoes to pan. Toss well. Return chicken to pan. Spray with cooking oil. Scatter potato gems over top.
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Cook in a very hot oven (220C) for about 20 minutes, or until chicken is cooked and potato gems are crisp and golden. Serve.
