Serves 6

This recipe is amazing for a mid-week dinner or pre-prepared lunch. For a group of people, this meal is always a crowd pleaser and can be served up on a large dish for everyone to help themselves. It goes great with a bit of crusty bread and a salad of spinach, rocket and radishes dressed with good-quality olive oil.

Equipment needed

For this recipe, you’ll need kitchen scissors, chefs knife, chopping board, roasting tray, measuring spoons, and a measuring cup.


1kg chicken thighs

1kg small potatoes (mix of sweet and red rascal are great for colour)

4 red onions

4 ripe Roma tomatoes

4 cloves of garlic

1 fresh red chilli

Handful Fresh thyme (2 tablespoons of dried thyme tastes just as good)

1 tablespoon dried paprika

2 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil


Step 1: Preheat your oven to 180 degrees Celsius (fan forced).

Step 2: Cook potatoes in salted boiling water on the stove until they’re soft. Drain and set to one side.

Step 3: Prepare your vegetables. Remove skins from the onions and halve from the root. Halve the tomatoes. Slice the chilli. Dice the garlic. Put all veggies to one side.

Step 4: Using scissors, cut the chicken into strips.

Step 5: Add all of your ingredients to a deep baking tray and toss to coat in all herbs, vinegar, and olive oil.

Step 6: Transfer to the oven and bake for 30 minutes or until the chicken is golden brown and the tomatoes have roasted and produced a sticky sauce.  



Dinner, LunchDrew Hipwood