One Pan Roast Chicken Thighs with Sweet Potato, Onions and Peppers
This recipe is my sister, Gillian's and she in turn adapted it from a recipe belonging to that master of the chicken thigh, Diana Henry. Meals cooked all in one pan which can be taken
burnished and gleaming straight to the table are a joy for cook and consumer alike. This recipe is not only delicious but also beautiful and needs nothing to accompany it except a glass of wine.
6 tbsps. olive oil
3 tbsps. balsamic vinegar
3 tbsps. Hoi sin sauce
4 large cloves garlic
Salt and pepper
300g sweet potatoes, peeled
4 peppers, red and yellow
4 red onions
6 large bone in skin on chicken thighs, excess skin removed
1 tsp. chilli flakes (optional)
100ml chicken stock
Large roasting pan
Put the first three ingredients into a large bowl, grate in the garlic, add salt and pepper and stir to mix everything together
Cut the peeled sweet potatoes into fairly large chunks, drop them into the bowl and swish around so that they become thoroughly coated in the oily mixture. Transfer to the roasting pan.
Cut off the pepper stalks, remove their seeds and white pith and cut into quarters. Drop them into the bowl, swish around in the oily mixture and add to the roasting pan.
Cut each onion into 4 wedges, again swish them around in the oily bowl and add them to the roasting pan.
Repeat the process with the chicken thighs and sit them on top of the vegetables in the roasting pan, skin side upwards.
Throw in the cherry tomatoes and the teaspoon of chilli flakes (if using). Season generously and roast for 40 minutes
Add the chicken stock to the pan and return to the oven for 10-15 minutes, by which time the vegetables and chicken should be cooked and the chicken skin burnished and crisp.
The hoi sin sauce isn't detectable in its own right but gives extra flavour and a little sweetness to the dish