ingredients

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• ✓1kg chicken thigh (skin on)
• ✓3 garlic cloves, crushed
• ✓2 red onions, cut into quarters
• ✓1 red capsicum, chopped into large chunks
• ✓1 yellow capsicum, chopped into large chunks
• ✓1 green capsicum, chopped into large chunks
• ✓1 broccoli, cut into florets
• ✓1 lime

Marinade for chicken

• ✓2 tbsp olive oil
• ✓3 tbsp tomato paste
• ✓1 garlic clove, crushed
• ✓1/2 lime, juiced
• ✓1/2 tsp paprika
• ✓1/4 tsp cayenne pepper
• ✓1/2 tsp salt
• ✓1 tsp dried coriander
• ✓Extra lime juice for topping.
• ✓Salt and pepper for sprinkling.

method

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1. 1

   In a large mixing bowl add chicken thigh and all ingredients under "marinade for chicken". Mix thoroughly and then place in the fridge to marinate for 1 hour (more if you can!).

2. 2

   Preheat oven to 180°C fan-forced.

3. 3

   Heat a small splash of olive oil in a non-stick pan over a medium to high heat. Once hot, place chicken in skin side down and cook for roughly 4-5 minutes, or until skin begins to crisp. Remember, the chicken will cook in the oven, we just want a crispy skin!

4. 4

   In a large baking dish, add onion, garlic, capsicum, broccoli and dress with a small splash of olive oil, salt and pepper. Mix well, to ensure garlic infuses into all the veggies.

5. 5

   Add chicken to the baking dish and bake for 30 minutes or until cooked through with no pink in the centre (75°C). Squeeze over extra lime juice to serve.

6. 6

   Eat with rice or just by itself!