This tray-baked chicken with tomatoes, peppers and onions is on point. Seasoned with pantry stable spices, this is sure to become a weekly favourite.
I love this tray-baked chicken because
- there are lots of juices from the chicken and tomatoes
- the onions and tomatoes get softened and sweetened from roasting
- it is quite free-style, just throw in anything you got
- plus I get to serve it like that without stew (if you come from my part of the world, you will get this)
I have been making this for some time now, just throwing in anything from
Do give this tray-baked chicken with tomatoes, peppers and onions and have a great week.
Cheers
- 2 chicken legs
- 2 – 3 tomatoes diced
- 1 red bell pepper diced
- 1 small onion diced/ sliced in bigger sizes
- 2-3 cloves garlic minced
- 1 teaspoon paprika
- 1/4-1 teaspoon chili powder
- 1/2 teaspoon black pepper
- parsley flakes for sprinkling on top
- salt
- olive oil or any other
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Clean chicken and cut into 2 sizes. Add minced garlic, paprika, chilli powder, black pepper and salt. Mix well to combine, cover with a plastic wrap and rest in the fridge for an hour or overnight.
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Preheat the oven to 350°F or 180°C. Combine the diced onions, tomatoes and peppers together. Sprinkle in a little salt and spread on the baking tray. Add the chicken and drizzle with the oil and parsley.
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Bake in the preheated oven for 50 to 55 minutes or till the juices of the chicken are clear. Serve with any side of choice.