Italian Chicken Traybake with Peppers and Cherry Tomatoes

• 3 tbsp Extra virgin olive oil
• 2 tsp Dried oregano
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Balsamic vinegar
• 4 cloves Garlic
• 1 large Red onion
• 2 medium Red pepper
• 400 g Cherry tomatoes
• 8 pieces Chicken thighs, bone-in, skin-on
• 20 g Fresh basil

1. Heat the oven to 220°C (430°F). In a large bowl, whisk together the olive oil, dried oregano, fine sea salt, black pepper and balsamic vinegar.
2. Peel and thinly slice the red onion into wedges. Cut the red peppers into chunky strips and lightly crush the garlic cloves.
3. Add the onion, peppers and cherry tomatoes to the bowl and toss to coat. Tip onto a large baking tray and spread out so the vegetables are in a single layer.
4. Nestle the chicken thighs among the vegetables, skin-side up, and spoon a little of the oily balsamic mixture over the top. Roast for 35 minutes, turning the tray once, until the chicken is golden and the tomatoes have burst.
5. Check the chicken is cooked through and the juices run clear, then rest for 5 minutes so the pan juices settle into a glossy sauce. Tear over the fresh basil and finish with a final drizzle of olive oil from the tray before serving.

Made this recipe? Rate it — a comment is optional.