1. Mix the marinade ingredients together in a deep non-reactive ovenproof or ovensafe dish (a lidded glass casserole dish is ideal) and place the chicken in the mixture to marinate for a minimum of one hour. Preheat the oven to 350°F.
2. Meanwhile, cut the potatoes and peppers into one-inch pieces and toss them in a little oil in a roasting pan. Season with salt and pepper.
3. Cover and cook the chicken on the middle shelf of the oven and roast the vegetables on the top shelf for approximately 25 minutes or until cooked.
4. Put the salad greens into a serving bowl and mix in the roasted vegetables and chicken, then pour the juices from the chicken dish over it. Mix well and serve warm with a Ciabatta.
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