Roasted Chicken Thighs with Peppers, Tomatoes and Onions
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 345 kcal | (16 %) | ||
| Protein | 27.3 g | (28 %) | ||
| Fat | 23.1 g | (20 %) | ||
| Carbohydrates | 7 g | (5 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 Chicken thigh
- 4 Tbsps olive oil
- salt
- freshly ground pepper
- 700 grams firm Tomatoes
- 2 Red Bell pepper
- 2 green Bell pepper
- 2 Red onions
- 1 bunch thyme
- 7 peppercorns
- 250 milliliters clear Chicken broth (prepared product)
- 2 garlic cloves
- 1 cup Whipped cream (300 grams)
Preparation steps
1.
Rub chicken thighs with salt and pepper. Heat olive oil in a pan and fry chicken thighs briefly. Place chicken on a broiler pan or baking sheet. Bake in a preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F), about 20 minutes.
2.
Rinse tomatoes. Rinse and quarter peppers, remove seeds and ribs and cut into pieces. Peel onions and cut into wedges. Strip thyme leaves from stems. Place tomatoes, peppers, onions and thyme on pan and drizzle with broth. Bake 20-25 minutes more.
3.
Peel garlic and press through a garlic press into the cream. Spoon garlic-cream over chicken 15 minutes before the end of the baking time. Finally, season vegetables with salt and pepper.
