Ingredients
- 4 large tomatoes
- 2 red onions
- 1 red capsicum
- 1 yellow capsicum (red or green work as well)
- 6 chicken thighs
- 4 cloves of garlic (in skin)
- 1/2 bunch fresh thyme
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
Nutrition Information
Per serving | |
Energy | 1797 kJ |
430 Cal | |
Protein | 46.0 g |
Fat, total | 16.7 g |
— saturated | 4.5 g |
Carbohydrate | 18 g |
— sugars | 14 g |
Sodium | 184 mg |
Fibre | 10.5 g |
HIT AND RUN TRAY-BAKED CHICKEN
This recipe is so quick to prepare; chop the veg, chuck everything in a baking dsh and leave it in the oven to cook. A great weeknight recipe for when you're busy and if you're meal prepping for the week ahead!
Serves: 4 | Preparation Time: 1.5hrs
Method
- Preheat oven to 180 degrees Celsius. Quarter tomatoes and place in a large baking dish.
- Peel the onions and cut into large chunks, then de-seed the capsicum and chop into large chunks. Add these to the baking tray with the garlic cloves, then place chicken thighs on top.
- Pick over the thyme leaves (if you’re in a rush you can put the whole stalk in), and sprinkle the paprika over. Add balsamic, oil, salt and pepper.
- Roast in the oven for 1 hour and 15 minutes or until the chicken is golden brown and cooked through. You can turn the chicken over halfway through the cooking process to baste in the juices a bit more.
Serving suggestions:
- With a leafy green salad and some mashed potato or crusty bread
- Leftovers make a wonderful pasta sauce with some parmesan
