Preheat oven to 220C. Toss the onion, peppers, mushrooms and olive oil together and tip into a large baking dish. Roast for 15 mins until softened and golden brown.

Meanwhile, brown chicken in a little oil until golden.

Blend together the remaining ingredients in a liquidiser, seasoning to taste.

Nestle the chicken in with the roasted vegetables and pour over the sauce. Cover with foil and bake for 15 mins.

Remove foil and cook for a further 5 minutes until the vegetables are tender and the chicken is cooked right through.

Serve with roasted potatoes and carrots.

Alternatively, serve with salad and crusty bread.