I like to think of this as Mediterranean style, but in truth it is probably more inspired by than actually being Mediterranean.
I use either boneless thighs or breasts interchangeably, use as much as you want. I find, per person, 2-3 thighs or 1-2 breasts are a good number depending on size.
To season I used Nutmeg, Ginger, Rapeseed oil (alternative to olive oil) and tomato puree (thick consistency). I dusted the chicken in the nutmeg and ginger, then using the tomato puree as a paste I covered the top surfaces of the chicken. Then I placed the chicken in an oven dish and drizzled the rapeseed oil over the top – cooking in the oven at 180(fan) or gas mk6 for 30-45 minutes depending on quantity. Personally I use a meat thermometer to test my chicken every time to ensure it’s properly cooked but not overdone. Chicken should reach at least 80 degrees centigrade.
Separate the things that cook quickly (pepper, mushrooms) from those that take a little longer:
Chop all the veg that takes longer into smallish chunks, the longer the veg takes to cook, the smaller the chunks. Then place them in a tray and cover liberally with tarragon, x and x, also adding a drizzle of rapeseed oil and place in the oven with the chicken.
With the mushrooms I cut them in half and the peppers into long strips all of which I placed in an oven dish, drizzled with oil and set aside. These veg cook quickly so I put them into the oven only 15 minutes before everything else will be ready.