The combination of skinless chicken thighs, vibrant vegetables, and fresh herbs delivers a high-protein, anti-inflammatory meal that's rich in antioxidants, which are essential for muscle repair and overall wellness. Plus, it’s quick to prepare and easy to clean up—perfect for those busy days when you need a convenient, nutritious meal.

Ingredients:

• 4 large ripe tomatoes

• 2 red onions

• 1 red pepper

• 1 yellow pepper

• 6 skinless, boneless chicken thighs

• 4 cloves of garlic

• ½ a bunch (15g) fresh thyme

• 1 tsp smoked paprika

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

Method:

1. Preheat the oven to 180ºC.

2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm).

3. Peel the onions and cut into large wedges, then deseed and roughly chop the red and yellow peppers. Add all these to the tray along with the chicken thighs.

4. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle the smoked paprika.

5. Drizzle the olive oil and balsamic vinegar over the ingredients, adding a good pinch of salt and pepper. Toss everything together well to coat.

6. Spread the mixture across the tray, ensuring the chicken isn’t covered by the vegetables.

7. Roast for around 1 hour, or until the chicken is golden and cooked through. Be sure to turn and baste the chicken a couple of times during cooking with the juices from the tray for extra flavour and moisture.

8. Serve with a side of fresh green salad, or pair it with rice, polenta, or crusty bread to mop up the delicious juices.

Recipe from Save with Jamie by Jamie Oliver.