- 4 chicken thighs - 3 coloured bell peppers, chopped in cubes - 2 tomatoes, cut in quarters - 1 red onion, cut in quarters - 2 tablespoons olive oil - 2 tablespoons balsamic vinegar - 1 tablespoon paprika - 1 tablespoon oregano - Salt & pepper to taste Method - Preheat oven to medium heat (180-200 C) while you prepare your tray and chicken. - Wash chicken well with vinegar and salt, drain, set aside - Cut peppers, onions, and tomatoes and set aside. - Place the chicken in tray and vegetables around it – do not cover. Add vinegar, oil & spices and coat chicken well making sure all sides of chicken and vegetables are well seasoned. - Place tray on the centre rack of the oven for approximately 40-50 mins, or until juices run clear. Make sure to baste the chicken with the sauce in the tray, to get a crispy coat and a nice colour. - Remove from oven and serve hot with vegetables