SERVES: 6-12 Prep Time: 10 min
Cooking Time: 1 hour
INGREDIENTS 6-10 chicken thighs, skin off 6-10 chicken drumsticks, skin off 1-1.5 tsp ground thyme (dry) 1-2 15oz cans of tomato sauce 10-15 cherry or grape tomatoes 1 handful of fresh thyme
POTS/PANS & UTENSILS Roasting pan or pyrex dish (make your life easy and bake the chicken in an oven to table dish) Cutting board Small serrated knife
MEAL IDEAS
Serve as a main course with a side dish of fluffy quinoa, fresh salad, or roasted broccoli or broccolini.
DIRECTIONS
Preheat oven to 200C or 400F.
Place chicken pieces into roasting pan or pyrex baking dish.
Sprinkle dry ground thyme over chicken pieces.
Lightly cover the chicken with tomato sauce so that the tops of the chicken pieces are all fully covered with sauce.
Cover with foil and bake for 40 min at 200C/400F.
While the chicken is baking, slice cherry/grape tomatoes into 3-4 thin slices each and remove the thyme leaves from the stems (discard stems).
After 40 min, remove chicken from oven, pour off most of the juices and discard, add tomato sauce to make sure all chicken pieces are once again lightly covered with tomato sauce, cover the chicken pieces with slices of tomatoes, and sprinkle with fresh thyme leaves.
Return to the oven uncovered for another 20 minutes.
Serve warm.
Can be kept in the fridge for a few days, rewarmed and served. Can be frozen and served later.
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