675gbonelessskinless chicken thighs, cut into 2.5cm pieces
250glarge onionsliced
250glarge bell peppersany color, sliced
500glarge potatoespeeled and cubed
250mlchicken broth
125mlolive oil
5gdried thyme
5gpaprika
salt and pepperto taste
250gcherry tomatoeshalved
Instructions
Preheat your oven to 200°C.
In a large oven-safe dish, combine the chicken, onion, bell peppers, and potatoes.
In a small bowl, whisk together the chicken broth, olive oil, thyme, paprika, salt, and pepper. Pour the mixture over the chicken and vegetables.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and add the cherry tomatoes on top. Continue baking for an additional 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve hot and enjoy!
Notes
This recipe should serve approximately 4-6 people, depending on serving sizes.