Preparation time 10 minutes
Cooking time 30 minutes
800g chicken thighs with skin and bone
250g cherry tomatoes
600g sweet potatoes
300g red peppers
5 garlic cloves
100g feta cheese
1 ½ tbsp chopped thyme
25g basil leaves
4 tbsp of olive oil
- Prepare the vegetables. Peel the sweet potatoes and cut into chunks (2cms) set aside. Cut the peppers into 8 pieces and the tomatoes in half then add to a large oven tray with the sweet potatoes. Coat well with 2 tbsp of olive oil, add 4 peeled garlic cloves ½ of the basil leaves torn into smaller pieces and 1 tbsp of chopped thyme, season well. Using your hands make sure all the vegetables are well coated in the oil and herbs. Lay the chicken thighs on top, drizzle some the remaining olive oil over the thighs and season well. Bake in the oven with 35 minutes. Turn the thighs after 15 minutes and baste them with the juices.
- Take the chicken out of the oven. Crumble the feta cheese and mix with the vegetables.
- Serve with a tbsp of chopped thyme.
Tip: Can be served with green salad. If you use chicken thighs which are skinned and boned then you need 600g.