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Roasted Chicken Thighs and Vegetables

Here’s a good little balanced dish that everyone will love: baked chicken thighs and roasted vegetables. Well grilled chicken, baked with tomatoes, onions, green and red peppers, rosemary, and just a drizzle of olive oil. A nice meal idea, full of flavors and colors, that will put you in a good mood around the table. Serve this dish alone, or accompanied by a small timbale of basmati rice.

AuthorFoodiesh EditorDifficultyIntermediate

Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients
 4 Chicken thighs
 2 Large tomatoes
 1 Red bell pepper
 1 Green bell pepper
 2 Onions
 2 Sprigs of rosemary
 3 tbsp Olive oil
 1 Glass of water
 Salt, freshly ground pepper

How To Make
1

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.

2

Season the chicken thighs with salt and pepper and place them in an oven dish.

3

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.

4

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

Ingredients
 4 Chicken thighs
 2 Large tomatoes
 1 Red bell pepper
 1 Green bell pepper
 2 Onions
 2 Sprigs of rosemary
 3 tbsp Olive oil
 1 Glass of water
 Salt, freshly ground pepper

Directions

How To Make
1

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.

2

Season the chicken thighs with salt and pepper and place them in an oven dish.

3

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.

4

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.

Roasted Chicken Thighs and Vegetables