Roast chicken thighs with red wine, tomato, and herbs.
Roast chicken thighs with tomato, red wine, and herbs is a full-flavored one-pot recipe that comes together in minutes. With just 2 minutes of prep time and around 25 minutes in the oven, you’ve got juicy roast chicken thighs simmered down in a red wine, tomato, and herb sauce.
Equipment
- 12x8 inches Ceramic Baking dish
- Oven
Ingredients
- 35 oz. 1 kg of chicken thighs (skin off for a healthier option)
- 10 oz. 300g tin of diced tomatoes
- 4 tablespoons of Extra Virgin Olive Oil
- 3.5 fl. oz. 100ml of red wine
- 2 sprigs of fresh rosemary
- 1 teaspoon of smoked paprika we used Spanish La Vera smoked paprika
- 1 teaspoon of oregano
- ½ teaspoon of salt
- ½ teaspoon of garlic powder
- ½ teaspoon of white pepper
Instructions
- Preheat oven to 400°F (200°C)
- Add the chicken thighs to the casserole dish. Add the tinned tomatoes, olive oil, red wine, and spices on top.35 oz. 1 kg of chicken thighs (skin off for a healthier option), 10 oz. 300g tin of diced tomatoes, 4 tablespoons of Extra Virgin Olive Oil, 3.5 fl. oz., 1 teaspoon of smoked paprika, 1 teaspoon of oregano, ½ teaspoon of garlic powder, ½ teaspoon of white pepper
- Mix well and ensure the spices and tomato cover the chicken thighs.
- Remove the rosemary stem and add the fresh rosemary sprigs around the chicken.2 sprigs of fresh rosemary
- Season with some salt (to taste) and bake for 25 minutes.½ teaspoon of salt