Get the taste of roast chicken without the time of cooking a whole bird, with this gorgeous recipe for tomato and balsamic chicken thighs, which needs minimal preparation. Serve with potatoes, and extra veg if you need a boost (yellow peppers are also delicious roasted.)
Serves: 4
Prep time: 5 minutes
Cook time: 40 minutes
Ingredients
- 8 chicken thighs
- 250g cherry tomatoes, halved or on the vine
- 4 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1 tsp. salt
- Handful of fresh basil, chopped
To serve:
- Roasted baby potatoes
Instructions
1. Preheat the oven to 200°C/180°C fan/gas mark 6. Place the chicken thighs into a large baking dish. Spread the cherry tomatoes evenly all over the chicken.
2. In a small bowl, whisk the balsamic vinegar and olive oil together with a pinch of salt and pepper. Drizzle over the tomatoes and chicken.
3. Bake for 40 minutes or until the chicken is completely cooked throughout. Scatter with fresh basil and serve with roasted baby potatoes.
Per Serving: 455kcals, 22g fat (5.1g saturated), 2.7g carbs, 1.7g sugars, 58.5g protein, 0.8g fibre, 0.757g sodium.
