Hit and Run Baked chicken and veggies

By jab120638

Ingredients

• 8 skinless boneless chicken thighs
• 4 medium size potatoes, peeled and cut in cubes
• 1 large onion, cut in wedges
• 4 medium tomatoes, cut in quarters
• 6 cloves garlic, minced
• 1 bell pepper, roughly chopped
• 3 basil leaves, chopped
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt and pepper to taste
• 1 tsp smoked paprika

Details

Servings 6
Preparation time 10mins
Cooking time 70mins
Adapted from jocooks.com

Preparation

Step 1

Instructions
Preheat the oven to 350ºF.
Place the tomatoes in a large baking dish or roasting pan (roughly 10 x 12 inches). Add the tomatoes and pepper to the pan along with the chicken things and potatoes.
Squash the unpeeled garlic cloves with the back of your knife and add to the pan, add basil, sprinkle over the paprika and season with salt and pepper. Add the olive oil and balsamic vinegar.
Toss everything together really well to coat, then spread across the pan, making sure the chicken isn’t covered by the vegetables. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the pan.

Instructions