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Use olive oil.
You need to prepare dried rosemary.
Prepare dried thyme.
Provide chicken thighs (skin on, bone in).
You need to prepare chicken drumsticks.
You need sea salt.
You need to prepare freshly ground black pepper.
Provide light brown sugar.
Use each red, orange, yellow and green bell peppers, diced.
Use red onions, wedged.
You need garlic, whole.
Provide courgette, sliced.
Provide cherry tomatoes.
You need to prepare pitted black olives.

Preheat the oven to gas 7 / 220C / 425°F and line a baking tray with foil.
Drizzle the oil with the rosemary and thyme over the foil and scatter the chicken and vegetables in. Toss to coat in the oil and herbs.
Season the chicken pieces well with salt, fresh pepper and a little brown sugar and lay on top of the vegetables.
Cover the tray with foil and bake for 40 minutes.
Remove the foil and turn the chicken with tongs to baste the top side in the juices, then turn the right way up again.
Roast uncovered for a further 20 minutes until the chicken is nice and golden.

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