Chicken With Peppers
Tender roasted chicken thighs with sweet red and yellow peppers, tomatoes, red onion, garlic and thyme, finished with smoked paprika and balsamic vinegar. An easy oven-baked chicken dinner packed with Mediterranean-style flavours.
Equipment
- Knife
- Large roasting tin
- Measuring spoons
Ingredients
- 1 tablespoon balsamic vinegar
- 4 boneless skinless chicken thighs about 300 g total
- 4 garlic cloves crushed
- 2 tablespoons olive oil
- 1 red pepper cored, deseeded and chopped
- 2 red onions cut into thick wedges
- 1 teaspoon smoked paprika
- 1 small bunch thyme leaves only
- 6 tomatoes quartered
- 1 yellow pepper cored, deseeded and chopped
Instructions
- Preheat the oven to 180°C (350°F), Gas Mark 4.
- Place the tomatoes, red onions, red pepper, yellow pepper, garlic, thyme, smoked paprika, olive oil and balsamic vinegar in a large roasting tin. Toss everything together until evenly coated.
- Arrange the chicken thighs on top of the vegetables. Roast for about 1 hour, turning the chicken and basting it occasionally with the juices from the roasting tin, until the chicken is golden and completely cooked through.
- Serve immediately with a crisp green salad.
Notes & Wine Advice
Serving
Serve Chicken With Peppers hot from the oven, with plenty of the roasted tomatoes, peppers and red onions spooned alongside the chicken. Drizzle some of the flavourful juices from the roasting tin over each serving. A crisp green salad is an ideal fresh accompaniment. For a more substantial meal, serve with roasted potatoes, rice or gluten-free bread to soak up the juices.Storage
Allow any leftover chicken and vegetables to cool before storing them in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly until piping hot throughout before serving. Reheating in the oven helps the chicken and roasted vegetables retain their texture better than reheating in the microwave. Only reheat leftovers once.Variation
For chicken and red pepper open sandwiches, spread 4 slices of gluten-free bread with 1 teaspoon pesto each. Top each slice with 1 roasted red pepper, ½ sliced ready-cooked chicken breast and a few rocket leaves. Sprinkle with freshly ground black pepper, drizzle with balsamic glaze and serve immediately.Wine Advice
A Pinot Noir is an excellent match for Chicken With Peppers. Its fresh acidity and soft red-fruit character complement the roasted tomatoes and sweet peppers, while its subtle earthy character works beautifully with the thyme and smoked paprika. Pinot Noir is also light enough not to overpower the chicken, while its freshness balances the sweet and tangy balsamic vinegar.Food Safety
Make sure the chicken is completely cooked before serving. The thickest part of each chicken thigh should reach an internal temperature of 74°C (165°F). Avoid allowing raw chicken or its juices to come into contact with foods that will be eaten without further cooking, and wash utensils, boards and work surfaces thoroughly after preparing raw poultry.Nutrition values
Serving: 1 serving | Calories: 241 kcal | koolhydraten: 15 g | Eiwitten: 20 g | Vet: 12 g | Verzadigd vet: 3 g | Natrium: 120 mg | Suiker: 8 g