Adapted from Jamie Oliver’s recipe.
I was so excited about this recipe because it’s perfect for when you are in a rush and don’t want to do lots of dishes. But really, who ever wants to do lots of dishes?!?
3 large tomatoes
4 peppers (red or yellow)
12 boneless skinless chicken thighs
4 garlic cloves
2 tsp paprika
2 tbsp. olive oil
2 tbsp. balsamic vinegar
salt & pepper
1. Preheat the oven to 350f. Quarter 3 large tomatoes and place them on a baking sheet. Peel 1 onion and cut into large wedges. Cut up 4 peppers ( red and yellow ) Add all these to the pan along with 12 boneless skinless chicken thighs ( cut in half)
2. Squash 4 garlic cloves with the back of your knife and add to the pan, add 1/3 bunch of thyme leaves, 2 tsp smoked paprika. Add 2 tbsp olive oil, 2 tbsp balsamic vinegar and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across pan making sure chicken isn’t covered by the veggies. Roast for around 1 hour or until chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the pan. Serve with a salad, on rice or cauliflower rice.