Oven-baked chicken with vegetables

Name: Oven-baked chicken with vegetables
Ingredients: 1.5 kg bone-in chicken thighs; 1 red bell pepper; 1 yellow bell pepper; 2 medium onions (300 g); 100 ml tomato juice; 5 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon dried thyme; 1 bay leaf; 2 teaspoons sweet paprika

Meat - Oven-baked chicken with vegetables by Aneta K. - Recipia

Oven-baked chicken with vegetables cooks in the pan for an hour, with the thighs baking alongside peppers, onion and tomato juice. The red sauce gathers around them with sweet paprika and thyme; I dice the onions small so they soften well as they bake. Prep: 15 minutes. Cook: 60 minutes. Total time: 75 minutes. Servings: 6. About 500 kcal and 32 g protein per serving.

Ingredients

1.5 kg bone-in chicken thighs
1 red bell pepper
1 yellow bell pepper
2 medium onions (300 g)
100 ml tomato juice
5 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried thyme
1 bay leaf
2 teaspoons sweet paprika

Preparation

1. Heat the oven to 160°C. Arrange the thighs in a single layer in a roasting pan. 2. Dice the peppers and onions and scatter them over the thighs. Pour in the tomato juice and oil, then add the salt, pepper, thyme, bay leaf and sweet paprika. 3. Bake for about 60 minutes, until the meat is tender and its juices run clear. Serve warm with mămăliguță, Romanian polenta.

Notes

You can replace one of the bell peppers with a kapia pepper, using the same amount. Store leftovers in a sealed container in the fridge for up to 3 days. The dish is a little like chicken stew, but the thighs stay whole among the vegetables; serve them with warm mămăliguță. Choose thighs of a similar size, since very large ones may need a few extra minutes. If the sauce is watery at the end, remove the thighs and leave the pan in the oven for another 5 minutes.