Pan-Fried Chicken Thighs with Roasted Summer Vegetables
Tender pan-fried chicken thighs paired with a medley of roasted seasonal vegetables like zucchini, peppers, and tomatoes for a satisfying and colorful meal.
Ingredients
- Boneless, skinless chicken thighs250 g
- Bell pepper (any color), chopped100 g
- Cherry tomatoes, halved100 g
- Red onion, cut into wedges80 g
- Garlic, minced5 g
- Bell pepper (any color), chopped100 g
- Olive oil20 ml
- Dried oregano2 g
- Salt1.5 g
- Black pepper0.5 g
- Zucchini, chopped150 g
- Dried basil2 g
Instructions
- 1Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- 2Step 2
In a large bowl, combine the chopped zucchini, bell pepper, cherry tomatoes, red onion, and minced garlic.
- 3Step 3
Drizzle with 10 ml of olive oil and sprinkle with dried oregano, dried basil, salt, and pepper. Toss to coat evenly.
- 4Step 4
Spread the vegetables in a single layer on a baking tray.
- 5Step 5
Roast for 20-25 minutes, or until tender and slightly caramelized.
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