In the summer you could use the barbecue instead of the oven - spreading the veg on foil over the charcoal too.

Ingredients - serves 2

2 chicken breast joints
2 red ramiro peppers, deseeded & cut into chunks
1 red onion, peeled, halved & sliced
olive oil
salt, pepper
1 egg yolk
1 clove garlic
salt
200ml light olive or sunflower oil
juice of ½ lemon
1 tbsp chopped flat leaf parsley

Method

1 Pre heat the oven to 200°C
Brush the chicken joints with olive oil and toss the pepper and onion slices in olive oil also. Spread across a roasting tray and season all with salt and pepper. Roast for 25-30 minutes and then test the chicken joints - if not cooked through to the bone return to the oven for a few more minutes.

2 Make aioli by crushing the garlic to a pulp with a pinch of salt. Once creamy, scrape it from the chopping board into a small bowl, mix with the egg yolk and begin to add the oil a little at a time. As it begins to thicken then add a few drops of lemon juice and then more oil until both have been incorporated and you have a thick, pungent sauce. Stir in the parsley.
3Serve a joint with roasted vegetables, aioli and crusty bread.