Tomato and balsamic chicken thighs

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Tomato and balsamic chicken thighs | Easy Food

Serves 4


8 chicken thighs
250g cherry tomatoes, halved or on the vine
4 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp salt
Handful of fresh basil, chopped


To serve:
Roasted baby potatoes


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the chicken thighs into a large baking dish. Spread the cherry tomatoes evenly all over the chicken.
  2. In a small bowl, whisk the balsamic vinegar and olive oil together with a pinch of salt and pepper. Drizzle over the tomatoes and chicken.
  3. Bake for 40 minutes or until the chicken is completely cooked throughout. Scatter with fresh basil and serve with roasted baby potatoes.

Per Serving: 455kcals, 22g fat (5.1g saturated), 2.7g carbs, 1.7g sugars, 58.5g protein, 0.8g fibre, 0.757g sodium

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