Chicken thighs with vegetables in the oven
3 servings
70 minutes
Oven-baked chicken thighs with vegetables embody the warmth of home. The European roots of the recipe blend simplicity and the sophistication of Mediterranean cuisine. Juicy chicken infused with thyme, garlic, and paprika develops a golden crust, while the roasted vegetables gain a sweet depth of flavor. Olive oil and balsamic vinegar add a light tang and noble softness to the dish. It's an ideal choice for a family dinner: rich taste, appetizing aroma, and tender texture make it appealing for both everyday meals and special occasions. Serve with crispy baguette or a light salad — and enjoy the comfort of true home cooking.
1
Cut the tomatoes into four parts, slice the onion into wedges, and chop the pepper into small pieces.
- Tomatoes: 4 pieces
- Red onion: 2 heads
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
2
Place the vegetables and chicken in a baking tray. Crush the unpeeled garlic cloves with the flat side of a knife.
- Chicken thighs: 6 pieces
- Garlic: 4 cloves
3
Add garlic and thyme (leaves) to the baking tray, season with salt and pepper, sprinkle with paprika, and drizzle with oil and vinegar. Mix everything.
- Garlic: 4 cloves
- Fresh thyme: 0.5 bunch
- Ground paprika: 1 teaspoon
- Olive oil: 2 tablespoons
- Balsamic vinegar: 2 tablespoons
4
Preheat the oven to 180 degrees and bake the chicken for 1 hour. During cooking, stir once and baste with the released juices.
