Prep, chill & enjoy recipe.
This is typically one of those comfort foods where you get to do minimal prepping, prolonged chilling on the couch and a lovely diner with family and friends (and low budget too!).
Thigh meat is just so lovely and has way more flavour than the chicken filet. The smoked paprika gives this dish that extra warmth; the tomatoes and peppers make it all sweet and deliscioso!
Check out the great FoodTube video of Kerryann Dunlop cooking this tray-baked chicken recipe!
Here is my version of the dish:
What you’ll need for 4 persons:
– 8 chicken thighs
– Badia smoked paprika
– 1 garlic clove
– 2 red onion
– 1 red pepper
– 1 yellow pepper
– salt and black pepper
– fresh or Badia dried thyme
– 4 tomatoes
– balsamic vinegar
– good quality olive oil, like Badia
Season the chicken thighs with salt, black pepper, a bit of balsamic vinegar and the smoked paprika.
Wash and chop the red and yellow pepper, and dice them into 2cm pieces.
Peel the onion, quarter it, but don’t remove the entire bottom bit of the onion or it will fall apart in the dish. (Have a look at Kerryann‘s video, where she shows you how to cut the onion).
Wash and quarter the tomatoes as well.
Add all the vegetables to the ovenproof dish; add the thyme, sprinkle with salt and pepper, and some balsamic vinegar and olive oil. Coat the vegetables by mixing the vegetables with your hands.
Place the chicken on top and sprinkle another bit olive oil over the chicken.
Bake at 180˚C/gas 4 for about an hour. Serve with crispy bread and a fresh green salad.