I wish you could come over for dinner because I really want to share this meal with you. But don’t worry, you can make this yourself! It’s so simple. This could be like one of those clean out the fridge kind of meals. The best part of this meal is how quickly you can throw it together.
But before I tell you more about this recipe I need to tell you how much I hated roasted tomatoes and peppers as a kid. I used to think they were so gross, hated the skin from the tomatoes or peppers. The funny thing is how much I love roasted tomatoes and roasted peppers now. How does that happen? Foods you hated as a kid, you come to love as an adult. Very strange.
But I’m glad I do love roasted tomatoes and roasted peppers, because that’s what I added to this along with potatoes, onions and skinless chicken thighs. I seasoned this with smoked paprika, salt, olive oil and a bit of balsamic vinegar. All you have to do is toss everything together, and let the oven do all the work for you.
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Hit & Run Baked Chicken and Veggies
- Preheat the oven to 350ºF.
- Place the tomatoes in a large baking dish or roasting pan (roughly 10 x 12 inches). Add the tomatoes and pepper to the pan along with the chicken things and potatoes.
- Squash the unpeeled garlic cloves with the back of your knife and add to the pan, add basil, sprinkle over the paprika and season with salt and pepper. Add the olive oil and balsamic vinegar.
- Toss everything together really well to coat, then spread across the pan, 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 pan.