Roast Chicken with SNOB Pineapple, Red Onion and Pepper

Ingredients

• 1 kg chicken pieces (thighs and drumsticks)
• 1 can SNOB pineapple slices in syrup
• 2 tablespoons SNOB Extra Virgin Olive Oil
• 1 red onion, in wedges
• 2 green peppers, chopped
• 3 cloves garlic, chopped
• Salt and pepper to taste
• Oregano and thyme to taste
• Pineapple juice from the can

Preparation

• Preheat the oven to 200°C.
• In a baking dish, place the chicken pieces together with the red onion, green pepper and chopped garlic.
• Drizzle everything with the SNOB olive oil and the pineapple juice, and season with salt, pepper, oregano and thyme.
• Distribute the SNOB pineapple slices among the chicken pieces.
• Bake for 45-50 minutes, basting the chicken with its own juices halfway through cooking, until golden and fully cooked.
• Serve hot, alongside the roasted pineapple and vegetables from the dish.