Oven-roasted vegetables with chicken drumsticks in tomato sauce

Oven-Roasted Vegetables with Chicken Thighs in Tomato Sauce

When it comes to delicious and comforting meals, few dishes can match a serving of chicken thighs with oven-roasted vegetables. This recipe not only combines rich flavors but also provides an excellent way to use up the vegetables you have in your fridge. Whether it's a family dinner or a meal among friends, this simple and quick recipe is sure to impress.

Preparation time: 20 minutes
Baking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4-6

Ingredients:

- 6 medium potatoes
- 2 carrots
- 1 red bell pepper
- 1 green bell pepper
- A handful of fresh mushrooms
- 4 tablespoons of olive oil (extra virgin for a more intense flavor)
- A handful of fresh parsley, chopped
- 12 chicken thighs
- 2 garlic cloves
- 4 tablespoons of broth or tomato sauce (or tomatoes in their own juice)
- 1-2 cups of water (adjust to taste)

Recipe History:

Oven-baked dishes, especially those that combine meat and vegetables, are an integral part of traditional cuisine in many cultures. They not only provide a hearty meal but also an efficient way to cook, allowing flavors to meld naturally. Chicken thighs, with their juicy meat, are perfect for slow cooking, and the vegetables add not only flavor but also vibrant colors.

Step by Step:

1. Preparing the Vegetables:
Start by washing and peeling all the vegetables. Cut the potatoes into thick slices (about 1 cm) to ensure even cooking. The carrots can be cut into thinner slices (aim for a thickness of 5 mm) to cook faster. The red and green bell peppers should be cut into medium-sized cubes, and the mushrooms cut in halves or quarters, depending on their size.

2. Mixing the Vegetables:
In a large baking dish, add all the chopped vegetables. Sprinkle with salt and spices (you can use Vegeta or other preferred spices) and add 2-3 tablespoons of olive oil. Mix everything well to ensure the vegetables are evenly coated with oil and spices. Drizzle with 1-2 cups of water, being careful not to add too much, as the mushrooms will also release water during baking.

3. Preparing the Chicken Thighs:
In a bowl, wash the chicken thighs and season them with salt and pepper. Place them in the center of the vegetables in the dish. Add a few whole or chopped garlic cloves for flavor. Coat the thighs with the tomato sauce, making sure they are completely covered. Sprinkle the chopped parsley on top for added flavor.

4. Baking the Dish:
Cover the dish with aluminum foil and place it in a preheated oven at 180-200°C. Bake for about 1 hour. After 30 minutes, gently turn the vegetables and thighs to ensure even cooking.

5. Finishing the Dish:
About 10 minutes before removing the dish from the oven, remove the aluminum foil to allow the thighs and vegetables to brown nicely. You will notice delicious aromas being released, and the meat will turn golden and appetizing.

Serving:

This recipe can be served with a fresh salad or a serving of plain rice to complete the meal. You can pair the dish with a glass of white wine or freshly squeezed lemonade for a refreshing contrast.

Useful Tips:

- Ingredient Variations: You can add other vegetables such as zucchini, onion, or eggplant. You can also use different types of meat, such as turkey thighs or fish fillets, to adapt the recipe to your preferences.
- Storing Leftovers: If there are leftovers, they can be stored in the refrigerator for 2-3 days. Reheat the dish in the oven or microwave. You can also transform leftovers into fried rice or a warm salad.
- Tricks for Perfect Texture: Make sure the vegetables are not overcrowded in the dish for even baking. You can also add a few drops of balsamic vinegar in the last minutes of baking for a tangy note that will enhance the flavors.

Nutritional Information:

This recipe is rich in protein due to the chicken thighs and contains a variety of vegetables, providing essential vitamins and minerals. Each serving of chicken thighs with oven-roasted vegetables contains approximately 350-400 calories, depending on the exact proportions of the ingredients used.

Frequently Asked Questions:

1. Can I substitute chicken thighs with another type of meat?
Yes, you can use chicken breast, turkey, or even pork. Cooking time may vary depending on the type of meat.

2. Can I use frozen vegetables?
It is recommended to use fresh vegetables for better flavor, but if unavailable, frozen vegetables are a viable alternative.

3. How can I make the dish spicier?
Add fresh chili peppers or chili flakes to the vegetable mix for an extra kick.

So, don't hesitate to try this delicious recipe for chicken thighs with oven-roasted vegetables. It's simple, quick, and above all, extremely satisfying! I invite you to explore all the flavors and textures of this comforting meal, which is sure to become a favorite in your kitchen!