I cannot claim this dish as my own. It is one of my faves by Jamie Oliver. Very much suited for if you are in a rush and don’t want to faff in the kitchen and just would prefer to drink wine and eat nibbles, rather than slog away in the kitchen. Well this my friends is a recipe for you. A wonderful Mediterranean inspired dish, lots of colour and flavour. It takes about 7 minutes to prep, cheap to make and makes stunning leftovers. Healthy too. Served with a simple green leaf salad or can also go with some rice or a good fresh loaf to mop up the juices.
6 Freerange Boneless Chicken Thighs
4 Ripe Tomatoes, quatered
1 Red Capsicum, roughly chopped
1 Yellow Capsicum, roughly chopped
2 Red Onions, quartered into wedges
4 Garlic Cloves, smashed
Half Bunch Fresh Thyme Leaves
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
2 Tspn Smoked Paprika
Sea Salt & Pepper
1. Turn oven to 180c. Grab a large baking tray (25cm x 30cm). Place tomatoes, capsicum and onions evenly throughout tray.
2. Smash garlic under knife, leave skins on and place in tray evenly. Sprinkle thyme leaves throughout.
3. Place chicken thighs on tray, sprinkle the paprika, olive oil, balsamic with a good pinch of salt & pepper. Mix all ingredients together with hands, so everything is covered. Make sure chicken thighs sit on top of veggies.
4. Whack in the oven for 1hr to 1hr10mins, baste it a couple of times with the juices from the tray. The chicken should be browned and cooked through.