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.
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.