Piri-Piri Chicken with Roasted Mediterranean Veg

This is probably my absolute favourite thing that we eat at home. It requires absolutely no skill, and essentially the flavours come from a packet but it is so tasty that I had to add it to the blog!
There is easily enough vegetables here to serve 4 but I love these more than the chicken so I'm always happy to fill up my plate with the veggies. You can chuck just about anything you want in; normally we do peppers, mushrooms, onions and courgette. I had some new potatoes left over from last nights lamb dish so I parboiled them for 5 minutes and added to the vegetables before putting in the oven.

Ingredients:
2 large chicken breasts
1 red pepper
1 green pepper
1 courgette
200g mushrooms
1 red onion
1 sachet Schwartz Mediterranean Roasted Vegetables mix
1 sachet piri-piri spice mix (Nando's or the supernarket's alternative)

Instructions:
1. Slice all the vegetables and place in an oven-proof dish.

2. Pre-heat the oven to 220c (200 for fan oven) or gas mark 7.

3. Mix the vegetables with the mix and 1 tbsp of olive oil. Spray with Fry Light before putting in the oven.

4. Cook in the oven for 25 minutes tossing the vegetables regularly. Respray with Fry Light as necessary.

5. Whilst the vegetables are cooking, butterfly your chicken breasts. (I prefer smaller pieces of chicken so cut them in half length ways too but that's up to you!)

6. Season the chicken pieces lightly with salt and pepper before sprinkling the piri-piri mixture over them. Spray lightly with Fry Light.

7. Spray the griddle with Fry Light (or lightly oil) and heat. Add the chicken. Cook until the chicken is cooked through (about 5 minutes each side although this is dependent on the thickness), turn the chicken regularly and spray with Fry Light intermittently so it doesn't dry out.

8. Serve immediately, with some Nando's dipping sauce for those who like a bit of spice.

Note: If you don't like spicy food, this also works well with lemon and herb rub instead of the piri-piri.