Everyone of us needs recipe for those days when you don’t have enough time but there is no alternative else except this… – it’s the kind of fallback meal you can enjoy when preparation time isn’t on your side. It’s simply a case of putting together a combination of ingredients that really love each other, then just tearing, mixing, marinating and baking. It’s super quick to prepare, and you’re letting the oven do all the work. No need to cover it tray, because leaving it uncovered will give the chicken a lovely golden color and char the vegetables so they are beautiful and delicious. If fresh herbs are difficult to find in your country this time of the year, then they can be substituted by dry ones but be careful with the quantity, because dry herbs have stronger taste.
The ingredients which have a perfect combination of flavors for this chicken dish are:
- 4 large ripe tomatoes
- 2 red onions
- 1 red pepper
- 1 yellow pepper
- 6 skinless, boneless free-range chicken thighs
- 4 cloves of garlic
- 1/2 bunch of fresh thyme
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
As most of the time before putting the prepared dish in the oven, we need to preheat it to 180ºC/350ºF/gas 4. Meanwhile, quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs. these are those ingredients which love each other and release the delicious taste it has.
Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika. Add the oil, balsamic and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.
Jamie Oliver‘s tip about this quick dish is that roasting garlic cloves whole in their skins makes them really sweet – don’t waste that lovely soft flesh, squeeze it out and enjoy it!