Ingredients

• 4 large ripe tomatoes
• 2 red onions
• 2 red pepper
• 2 yellow pepper
• 6 free-range chicken thighs , skin off, bone out
• 4 cloves of garlic
• ½ a bunch of fresh thyme (dried thyme or oregano works fine too)
• 1 teaspoon smoked paprika
• olive oil
• 2 tablespoons balsamic vinegar

Instructions

• Preheat the oven to 180ºC/350ºF/gas 4.
• 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.
• 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 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black 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.