Ingredients
- 4 chicken thighs
- 3 coloured bell peppers, chopped in cubes
- 2 tomatoes, cut in quarters
- 1 red onion, cut in quarters
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon paprika
- 1 tablespoon oregano
- Salt & pepper to taste
- 3 coloured bell peppers, chopped in cubes
- 2 tomatoes, cut in quarters
- 1 red onion, cut in quarters
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon paprika
- 1 tablespoon oregano
- Salt & pepper to taste
Method
- Preheat oven to medium heat (180-200 C) while you prepare your tray and chicken.
- Wash chicken well with vinegar and salt, drain, set aside
- Cut peppers, onions, and tomatoes and set aside.
- Place the chicken in tray and vegetables around it – do not cover. Add vinegar, oil & spices and coat chicken well making sure all sides of chicken and vegetables are well seasoned.
- Place tray on the centre rack of the oven for approximately 40-50 mins, or until juices run clear. Make sure to baste the chicken with the sauce in the tray, to get a crispy coat and a nice colour.
- Remove from oven and serve hot with vegetables
- Preheat oven to medium heat (180-200 C) while you prepare your tray and chicken.
- Wash chicken well with vinegar and salt, drain, set aside
- Cut peppers, onions, and tomatoes and set aside.
- Place the chicken in tray and vegetables around it – do not cover. Add vinegar, oil & spices and coat chicken well making sure all sides of chicken and vegetables are well seasoned.
- Place tray on the centre rack of the oven for approximately 40-50 mins, or until juices run clear. Make sure to baste the chicken with the sauce in the tray, to get a crispy coat and a nice colour.
- Remove from oven and serve hot with vegetables
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