Hit ’N’ Run Panbaked Chicken

Prep time: min
Total time: 70min
Serves 4
large ripe tomatoes
red onions
red bell pepper
yellow bell pepper
skinless boneless chicken thighs
4 cloves
1/2 bunch
of fresh thyme (½ oz)
1 tsp
smoked paprika
5 mL
2 tbsp
olive oil
30 mL
2 tbsp
balsamic vinegar
30 mL
13.9 g
saturated fat
3.2 g
18.5 g
15.2 g


  1. Preheat the oven to 350ºF. Quarter the tomatoes and place them in a large baking dish or roasting pan (roughly 10 x 12 inches). Peel the onions and cut into large wedges, then seed and roughly chop the peppers. Add all these to the pan along with the chicken thighs.

  2. Squash the unpeeled garlic cloves with the back of your knife and add to the pan, then pick over the thyme leaves and sprinkle over the paprika. Add the oil, balsamic and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across the pan, making sure the chicken isn’t covered by the vegetables. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the pan. Serve the panbake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.