)250 mL (1 cup) cherry tomatoes
2 onions, quartered
2 bell peppers, chopped
2 potatoes, chopped
Some cauliflower florets
Carrot chopped
Green beans
6 chicken thighs, de-boned
4 cloves of garlic
125 ml (½ cup) olive oil
60 ml (1/4 cup) white wine 2 ml (½ tsp) thyme
2 ml (½ tsp) red pepper flakes
2 ml (½ tsp) marjoram
2 ml (½ tsp) oregano
5 ml (1 tsp) paprika
Salt and pepper to taste
Method:
Preheat the oven to 195°C (375°F).
Cut up your veg into roughly similar sized pieces.
În a measuring cup, whisk together the oil, wine, thyme, red pepper flakes, marjoram, oregano, and paprika.
Add salt and pepper to taste.
In a large bowl, toss the veg, chicken, and sauce together really well to coat, then spread evenly across a baking tray, in one layer with the chicken skin side up on top. Sprinkle some salt and pepper on the chicken and roast for about an hour,
or until the chicken is cooked through and crispy.
