Ingredients
Preheat the oven to 200°C (fan) / 220°C (conventional).
Slice the chicken thighs in half. In a bowl, mix them with smoky and sweet paprika, salt, pepper, and red pepper flakes until evenly coated; set aside.
On a large sheet pan (baking tray), toss the peppers, onion, and garlic with olive oil until coated. Add the chicken stock, tomato paste, and white wine vinegar, mixing until well combined.
Spread the mixture evenly on the sheet pan.
Nestle the seasoned chicken pieces among the peppers and onions.
Roast for approximately 25 minutes, or until the peppers are softened, and the chicken is cooked through and golden.
Sprinkle with fresh parsley before serving.
Serve with your choice of sides and enjoy!
Instructions
Video:
https://www.facebook.com/reel/496962932749638