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  • 2 chicken Maryland
  • 1 green pepper, cut into chunks
  • 1 large onion, cut into wedges
  • 4 cloves garlic, crushed
  • 1 teaspoon dried thyme
  • fresh rosemary, to garnish
  • For the marinade:
  • ½ cup balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 3 teaspoons soft brown sugar
  • Champs mash:
  • 2 large potatoes, peeled and chopped into chunks
  • 30 g butter, chopped
  • 4 spring onions, snipped with scissors
  • salt and freshly ground pepper, to taste
  • 1 teaspoon milk

Firstly, make the marinade. Whisk the balsamic vinegar, oil and sugar in a bowl until the sugar has dissolved.
Arrange the chicken in a large roasting pan and drizzle half the marinade onto the chicken.
Marinate for at least 1 hour before cooking or preferably overnight.
Preheat oven to 200°C.
Place the onion and garlic in the roasting pan with the chicken, and sprinkle the thyme over the top of the chicken.
Drizzle about 1 tablespoon of marinade on the onion. Bake for 25 minutes.
Add the capsicums and drizzle the rest of the marinade over chicken and vegetables and bake for a further 10 minutes.
Serve immediately with the champ mash and sauce, along with the roasted vegetables.
For the champ, boil potatoes in a saucepan of salted water over high heat until tender, about 15 minutes.
Using a ricer, mash the potatoes until smooth. Add butter and spring onion, and mix well. Season with salt and pepper.
Served with champ, and roasted brussel sprouts and honey glazed baby carrots.

Photo and recipe: Elize de Kock

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