- PREHEAT the oven to 350F. Quarter the tomatoes and place them in a large baking dish or roasting pan (roughly10 × 12 in.). Peel the onions and cut into wedges, then seed and roughly chop the peppers. Add all these to the pan along with the chicken thighs.
- SQUASH the unpeeled garlic cloves with the back of your knife and add to the pan, then pick over the thyme leaves and sprinkle over the paprika. Add the oil, balsamic and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across the pan, making sure the chicken isn’t covered by the vegetables. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the pan. Serve the panbake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.