I love a 1:1:1:1 meal. One chopping board, one knife, one tray, one hour and maybe include one (other) person to clean it all up and you have yourself a perfect midweek dinner.
I first made something like this in Italy last year. I had a bunch of ingredients and threw it all together and a delicious meal came out. Since then I have change it around many times to include what I have on hand. The following version is great because most of the ingredients are available year round (in Australia anyway).
Oven Roasted Paprika Chicken
1 kg (or 6-8) chicken thighs
4 x ripe tomatoes cut into eighths
2 x red onions cut into wedges
1-2 red capsicum cut into wedges
200 g button mushrooms quartered
8 x kipfer potatoes peeled and cut into 3cm chunks
4 x garlic cloves squashed/pressed
thyme sprigs or a shake of dry thyme
2 x tablespoons balsamic vinegar
3 x tablespoons oil
2 x teaspoons of smoked paprika
Heat oven to 190 degrees c
Prep all the ingredients and throw them together into a large oven tray or dish. I use a scanpan. Then pop into the oven.
After 30 minutes check the amount of liquid swilling around. All those juicy tomatoes can make a bit of sauce. If you think its a bit much, drain some off, pop it into the fridge for a nice cup of soup lunch with a crusty bread the next day!
Into the oven for another 30 minutes or until things are browning up and caramelised.
Out of the oven and straight to the table.
Serve with rice and or a green salad and or crusty bread.
Options are endless!