Chicken thighs with vegetables, baked

The perfect and quick dinner, with chicken thighs and roasted vegetables

Are you tired of repetitive meals and want to bring a touch of flavor to each evening? I invite you to discover our delicious recipe for chicken thighs with roasted vegetables! This dinner is not only easy to prepare but also full of flavors and nutrients. Moreover, it is a versatile recipe, perfect for adapting with your favorite ingredients.

Total preparation time: 1 hour and 10 minutes
Number of servings: 4

Necessary ingredients:
- 8 chicken thighs (approximately 1 kg)
- 2 bell peppers (red and yellow, for a splash of color)
- 1 large onion
- 4 cloves of garlic
- 10 mushrooms (champignon or any other preferred mushrooms)
- 1 can of diced tomatoes (400 g)
- 350 ml of water
- Salt, pepper (to taste)
- 2 bay leaves
- 1 teaspoon of sweet paprika (for a delicate flavor and beautiful color)
- Oil (for frying)
- Fresh parsley (for decoration)

Step by step:

1. Preparing the ingredients: Start by washing the chicken thighs well under cold running water. Then, in a bowl, season them with salt and sweet paprika, ensuring that each thigh is evenly coated. The sweet paprika not only adds a pleasant flavor but also an appetizing color.

2. Frying the thighs: Heat a large skillet over medium heat. Add the oil and, once heated, place the chicken thighs in the skillet. Fry them for 5-7 minutes on each side until they become golden and crispy. This step is essential as it will add extra flavor to the dish. Once the thighs are ready, remove them from the skillet and set them aside.

3. Preparing the vegetables: Use the same skillet to keep the flavors. Chop the onion, garlic, bell peppers, and mushrooms. There is no need to chop them very finely, as we want to maintain texture and flavor. Add the vegetables to the skillet and sauté them for 5-6 minutes until they become slightly soft and release their aromas.

4. Assembling the dish: In a deep baking dish greased with a little oil (you can use the leftover oil from the skillet), place the fried chicken thighs. Add the sautéed vegetables on top, then pour in the can of diced tomatoes and the water. Add salt, pepper, and bay leaves for a more intense flavor.

5. Baking: Cover the dish with plastic wrap and place it in the preheated oven at 200 degrees Celsius. Let it bake for 50 minutes. This is the stage where the flavors combine, and the meat becomes tender and juicy.

6. Finishing the dish: After 50 minutes, remove the wrap and activate the oven's ventilation mode. Let the dish bake for another 10 minutes so that the thighs develop a golden and appetizing crust.

7. Serving: Once the dish is ready, sprinkle fresh chopped parsley on top for an extra touch of freshness. Serve it warm, alongside a side of mashed potatoes or a crisp green salad.

Practical tips:
- Choosing the meat: Make sure to choose chicken thighs with skin, as this will add extra flavor and keep the meat juicy.
- Vegetable variations: You can experiment with your favorite vegetables. Carrots, zucchini, or eggplants fit perfectly in this recipe.
- Spices: Depending on your preferences, you can also add other spices, such as oregano or rosemary, to give it a special taste.

Nutritional benefits: This recipe is rich in protein due to the chicken, while the vegetables add essential vitamins and minerals. Tomatoes are an excellent source of lycopene, a powerful antioxidant.

Frequently asked questions:
- Can I use boneless chicken thighs? Yes, of course! Boneless thighs will reduce the cooking time, but make sure to check them to avoid drying out.
- How can I store leftovers? The dish keeps well in the refrigerator for 2-3 days. Reheat it in the oven or microwave before serving again.

This recipe for chicken thighs with roasted vegetables is not just a quick meal but also an opportunity to enjoy a warm and comforting dish full of flavor. Whether you choose to serve it at a family dinner or prepare it for guests, it will surely be appreciated by everyone! Enjoy your meal!