Panbaked Chicken (Jamie Oliver)


4 large tomatoes

2 red onions

1 red pepper

1 yellow pepper

6 skinless boneless chicken thighs

4 cloves garlic

½ bunch thyme

1 tsp smoked paprika

2 Tbsp olive oil

2 Tbsp balsamic vinegar


Oven to 350.

Quarter the tomatoes and plave in roasting pan.  Peel the onions and cut into large weges.  Seed and chop the peppers.  Add to pan with chicken thighs.

Chop the garlic, chop the thyme – sprinkle over the paprika..  Add oil, balsamic and S&P.  Toss everything together to coat.  Roast for 1 hour until chicken is cooked through.  Turn and baste a couple of times.  Serve with salad and rice.


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