Preheat the oven to 200°C
Peel and halve the onions
Tear up the peppers into big chunks, discarding the seeds and stalks
Place it all in a 25cm x 35cm roasting tray with the chicken
Add Cajun seasoning and whole unpeeled garlic cloves
Drizzle with 1 tablespoon each of olive oil and red wine vinegar
Season with black pepper and toss well, turning the chicken skin side up
Roast for 40 minutes
Boil the kettle and remove the tray from the oven
Mash the soft garlic cloves into the tray juices, discarding the skins
Around the chicken, pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml)
Carefully cover with tin foil and return to the oven for 20 minutes until the rice is fluffy and the chicken pulls easily away from the bone
Season to perfection, then serve with dollops of yogurt and rocket
Add a pinch of black pepper and a drizzle of extra virgin olive oil, if you like
