Ingredients

• 1 kg chicken thighs
• 500 g potatoes
• 2 piece carrots
• 1 piece onion
• 1 piece bell pepper
• 2 piece tomatoes
• 4 clove garlic
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 300 ml chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare the vegetables

   Peel and cut potatoes into 3cm chunks, slice carrots into 2cm rounds, cut onion into wedges, dice bell pepper into strips, and chop tomatoes roughly. Mince garlic finely. Heat oven to 180°C for 10 minutes. Do not cut vegetables too small as they will overcook and become mushy.

2. Season the chicken

   Pat chicken thighs dry with paper towels and season generously with salt, pepper, thyme, oregano, and paprika. Rub spices into skin over medium heat for 2-3 minutes until fragrant and well-coated. Do not skip drying the chicken as wet skin will not brown properly.

3. Brown the chicken

   Heat 2 tbsp olive oil in a large oven-safe casserole dish over medium-high heat for 2 minutes. Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown and crispy. Flip and cook 3-4 minutes more until second side is browned. Do not move chicken too early or skin will stick.

4. Cook the aromatics

   Remove chicken and set aside. Add remaining olive oil to the same dish over medium heat for 1 minute. Add onion and garlic, cook for 4-5 minutes until onion becomes translucent and garlic is fragrant. Add tomato paste and cook 1-2 minutes until darkened. Do not let garlic burn or it will taste bitter.

5. Add vegetables and liquid

   Add potatoes, carrots, bell pepper, and tomatoes to the dish over medium heat for 2-3 minutes, stirring to coat with aromatics. Pour in chicken broth and bring to a gentle simmer over medium-low heat for 3-4 minutes until bubbling. Do not boil vigorously as vegetables may break apart.

6. Assemble and bake

   Nestle browned chicken thighs on top of vegetables, skin-side up. Cover tightly with lid or foil and bake at 180°C for 45-50 minutes until chicken is tender and vegetables are cooked through. Remove cover for last 10 minutes to crisp skin. Do not overcook or chicken will become dry.

7. Rest and serve

   Remove from oven and let rest uncovered for 5-10 minutes at room temperature to allow juices to redistribute and flavors to settle. Check that chicken reaches 75°C internal temperature and vegetables are fork-tender. Do not serve immediately as the dish will be extremely hot.

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