Baked Chicken Thighs with Potatoes and Zucchini
Tender spiced chicken thighs baked over hearty potatoes, zucchini, and colorful bell peppers in a rich tomato sauce. This comforting one-pan meal is packed with warm flavors and perfect for a satisfying family dinner.
Ingredients for 4 portions
Instructions
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1
Marinate chicken: In a bowl, toss the chicken thighs with 2 tbsp lemon juice, 1 tsp paprika, 1/4 tsp black pepper, and 1 tsp mustard until evenly coated.
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2
Sear chicken: Heat 2 tbsp cooking oil in a large skillet over high heat. Fry the chicken thighs for 4 minutes on each side until golden brown, then remove and set aside on a plate.
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3
Sauté aromatics: In a separate large skillet, heat 3 tbsp olive oil over medium heat. Add 2 roughly chopped onions and fry until golden, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
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4
Season the sauce: Stir in 1.5 cups tomato sauce, 1/2 tsp coriander powder, 1/2 tsp white pepper, 1 tsp paprika, and 1/3 tsp turmeric. Cook together for about 2 minutes.
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5
Simmer vegetables: Add 600g of sliced potatoes into the sauce, stir to coat, cover with a lid, and cook for 5 minutes on low heat. Add 2 sliced zucchinis and 2 cups of water, cover, and simmer for another 5 minutes, then stir in 5 sliced garlic cloves.
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6
Assemble casserole: Transfer the sauced vegetables into a large ovenproof baking dish. Layer the remaining 2 sliced onions and sliced red and yellow bell peppers over the vegetables, then place the seared chicken thighs on top.
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7
Bake: Preheat oven to 380°F (190°C). Cover the dish first with parchment paper, then seal tightly with aluminum foil. Bake for 40 to 45 minutes until the chicken is fully cooked and the potatoes are tender.
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8
Garnish and serve: Uncover carefully, garnish with fresh chopped parsley, and serve hot alongside rice or a fresh salad.
