Imagine some truly beautiful chicken thighs, crispy and golden outside, nice and tender inside… To make them even better, place it on the top of a bunch of colourful tasty vegetables. It already sounds amazing, right? I didn’t even talk about the awesome fragrance of the dish, I wish you could smell it right now. And basically the oven does all of the jobs for you, so this is a real comfort food.
I changed a few little things in the recipe to make it more suitable for us, and you should feel free to do that too.
Big thanks to Jamie not just for the lovely recipe, but for the hard work as well that he does every single day to make our children’s lives better and healthier.
- 3 tbsp olive oil
- 2 red onions (peeled and cut into large wedges)
- 2 red bell pepper (roughly chopped)
- 2 big ripe tomatoes (cut into large wedges)
- 4 garlic cloves (sliced)
- 6 chicken thighs (skin on, bone out)
- 50g chorizo sausage (or another type of spicy sausage – sliced)
- 2 tbsp balsamic vinegar
- 1 heaped tsp smoked paprika
- 1 tbsp fresh thyme (chopped)
- salt and ground pepper to taste
Preheat the oven to Gas mark 5 (190 C).
Cut the tomatoes and red onions into big wedges and place them in a large baking dish or roasting tray (about 25cm x 30cm). Roughly chop the bell peppers and add to the tray along with the chicken thighs.
Sprinkle over the sliced garlic cloves, smoked paprika, chopped thyme, salt and pepper.
Drizzle with olive oil and balsamic vinegar and toss everything together really well (even better if you use your hands to massage the flavours into the chicken). Make sure the chicken thighs are on the top of the vegetables.
Place the dish into the preheated oven and roast for about 1 hour (uncovered), or until the chicken is golden and cooked through, turning and basting it 2-3 times during cooking with the juices from the tray.
Serve your beautiful traybake with some rice, fresh crispy bread (to mop up the juices) and nice green salad on the side.