800g chicken thigh fillets, trimmed, halved
40g sachet Texas barbecue rub (see Tip)
2 large zucchini, thickly sliced
2 yellow capsicums, cut into 2-3cm thick strips
250g punnet cherry tomatoes
750g frozen potato gems
Place chicken and rub in a large bowl. Toss well to coat.
Heat an oiled, large flameproof roasting pan over a medium to high heat. Add chicken. Cook for 3 minutes each side, or until browned. Remove.
Add zucchini, capsicums and tomatoes to pan. Toss well. Return chicken to pan. Spray with cooking oil. Scatter potato gems over top.
Cook in a very hot oven (220C) for about 20 minutes, or until chicken is cooked and potato gems are crisp and golden. Serve.