Sort ingredients
willa
QR Code
Listen
Pdf
Start by heating the oven to 180ºC/350ºF/gas mark four.
Cut the tomatoes into quarters and arrange them in a spacious baking dish or roasting tray (approximately 25cm x 30cm in size).
Peel the onions and slice them into thick wedges, then remove the seeds from the peppers and chop them coarsely.
Add these vegetables to the tray along with the chicken thighs.
Use the flat side of a knife to crush the unpeeled garlic cloves and toss them into the tray.
Next, scatter the thyme leaves over the mixture and dust with paprika.
Drizzle in two tablespoons of oil, balsamic vinegar, and generously season with sea salt and freshly ground black pepper.
Mix everything together thoroughly, ensuring that all ingredients are evenly coated, then spread the mixture across the tray, making sure the chicken pieces are not buried under the vegetables.
Roast everything for about an hour, or until the chicken turns golden and is fully cooked, turning the chicken pieces and spooning the juices over them occasionally during cooking.
Serve the dish with a fresh green salad on the side. For a more substantial meal, you can pair it with rice, polenta, or a crusty loaf of bread to soak up the delicious juices.