Chicken thighs

Rinse the chicken thighs, dab them dry with kitchen roll and marinate them in a bowl with paprika, cumin, 2 tsp salt, pepper and 2 tbsp olive oil. Preheat the oven to 200°C (top/bottom heat).

Składniki

4 Sztuka Chicken thighs (250–300 g each), 3 Łyżeczka Sweet paprika, 2 Łyżeczka Ground cumin, 3 Łyżeczka Sea salt, 4 Łyżka stołowa Olive oil

Peel the onions and garlic. Cut the onions into wedges and finely chop the garlic. Wash the rosemary and shake it dry then pluck and coarsely chop the leaves. Wash the red peppers and cherry tomatoes. Quarter the peppers, remove the stalk bases, white ribs and seeds, then slice into strips. Cut the tomatoes in half.

Składniki

2 Sztuka Red onions, 1 Palec Garlic, 2 Oddział Rosemary, 3 Sztuka Red pepper, 300 G Cherry tomatoes

Place the vegetables and rosemary in a bowl and mix with 1 tsp salt, cayenne pepper, vinegar and 2 tbsp olive oil. Place on a baking tray, top with the chicken thighs and roast in the oven for 45–50 minutes, basting the chicken with the cooking juices every 10 minutes.

Składniki

0,5 Łyżeczka Cayenne pepper, 1 Łyżka stołowa White balsamic vinegar

Once the chicken has reached a core temperature of 80 degrees and is therefore succulent with a crispy skin, transfer half of the vegetables to a tall container and blitz to a creamy sauce with a hand blender. Re-season. Plate up the chicken thighs with the sauce and the roasted vegetables and serve.