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
