AuthorFoodiesh EditorDifficultyIntermediatePreheat the furnace to th.7 (210°C). Prepare the vegetables: clean, seed, and cut the peppers into strips. Peel and slice the onions into rings. Clean and cut the tomatoes into quarters.
Season the chicken thighs with salt and pepper and place them in an oven dish.
Add the vegetables and rosemary on top. Sprinkle with olive oil and then pour a glass of water in the bottom of the dish to prevent the vegetables from sticking.
Bake for 20 minutes, then turn the thighs over. Cook again for 20 min. When the poultry and vegetables are well browned, take the dish out of the oven and enjoy it hot.
Ingredients
Directions
Preheat the furnace to th.7 (210°C). Prepare the vegetables: clean, seed, and cut the peppers into strips. Peel and slice the onions into rings. Clean and cut the tomatoes into quarters.
Season the chicken thighs with salt and pepper and place them in an oven dish.
Add the vegetables and rosemary on top. Sprinkle with olive oil and then pour a glass of water in the bottom of the dish to prevent the vegetables from sticking.
Bake for 20 minutes, then turn the thighs over. Cook again for 20 min. When the poultry and vegetables are well browned, take the dish out of the oven and enjoy it hot.