Roast Chicken Bake

Overwhelmed with all the Advent shenanigans? Dreading Christmas already? Here`s the perfect recipe for a warming, nutritious and super quick dinner to see you through this most hectic time of the year. I can`t honestly say one could make it with one`s eyes closed-though that would be a fun experiment. What I can promise you is a whole lot more time for all that Christmas shopping afterwards, if that`s your thing.

Need I say it comes from Domini Kemp? If you want to read more of her wonderful recipes check out her regular column in Saturday`s Irish Times. Or go here.

Roast Chicken Bake

Serves: 4

Cooking Time: 50 mins

•1 punnet cherry tomatoes
•2 red onions, peeled and quartered
•1 red pepper and 1 yellow pepper, de-seeded and roughly chopped (1-2-inch pieces)
•8 skinless, boneless chicken thighs
•4 cloves garlic, crushed
•Few springs thyme or oregano or rosemary
•1 tsp smoked paprika
•2 tbsp olive oil
•2 tbsp balsamic vinegar
•100ml white wine
•Salt and pepper


Preheat oven to 180 degrees/gas 4.

Put all the ingredients in a bowl, toss them together and season well. Put into a roasting tin and bake for 45-50 minutes. Simples.

In another version of this recipe, Domini suggest using chicken breast and I have to say, I personally preferred that to chicken thigh, though, of course, I`d scoff either version.

Also, the addition in the latter recipe, of rocket, and parmesan shavings would make the whole dish look prettier, along with giving it an added nutritional boost.

7 thoughts on “Roast Chicken Bake

    • I did this once in the slow cooker with chicken thighs but didn`t skin the thighs in advance. The end result was just a little too oily for my liking. So, since then, whatever chicken I use, I make sure to skin it first.

      Thank you for your comment! I`m a big roast veg fan too!

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