Roast Chicken Bake

Busy weekend? But want to cook a very tasty meal? This Roast Chicken Bake by chef Domini Kemp couldn’t be easier to prepare – and couldn’t be tastier.

Here are the instructions! Are you ready? It’s so simple. Put all the ingredients below in a bowl, toss them together and season really well (good seasoning is essential here). Then swap the bowl for a roasting tray and bake for 45-50 minutes. And hey presto! This smells divine and tastes even better.

Serves 4

1 punnet cherry tomatoes

2 red onions, peeled and quartered

1 red pepper and 1 yellow pepper, de-seeded and roughly chopped (1-2-inch pieces)

8 skinless, boneless chicken thighs

4 cloves garlic, crushed

Few springs thyme or oregano or rosemary

1 tsp smoked paprika

2 tbsp olive oil

2 tbsp balsamic vinegar

100ml white wine

Salt and pepper