Sort ingredients
mrandymurray
QR Code
Listen
Pdf
Preheat your oven to 220°C (425°F).
Wash the potatoes thoroughly and leave them in their skins for added flavor and texture. Peel the carrots and slice them into chunks. Cut the zucchini into thick slices. Cut the onion into large pieces. Cut the potatoes into chunks. Separate the cloves of garlic, but leave them unpeeled.
In a mixing bowl, combine the sieved tomatoes, white wine, olive oil, Italian herbs, grated lemon peel, chili flakes, sugar, paprika powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Place the prepared vegetables in a large roasting pan. Pour the sauce over the vegetables and toss them until they are evenly coated.
In a separate bowl, place the chicken thighs. Add olive oil, paprika powder, salt, and pepper. Massage the chicken thighs with the seasoning until they are well coated.
Arrange the seasoned chicken thighs on top of the vegetables in the roasting pan.
Place the roasting pan in the preheated oven and roast for 40-50 minutes or until the chicken is cooked through and the vegetables are tender.
Once cooked, remove the pan from the oven. Serve the roasted chicken thighs and vegetables hot, garnished with fresh herbs like parsley or thyme for added flavor and presentation.