Importance Proper Postural Assessment

If you don’t like bones, you could also use boneless and/or skinless chicken thighs for this recipe. Simply adjust the cooking time, by adding the chicken 20 minutes after the veggies have started since boneless thighs only need about 20 minutes to cook.

Serves 4

Ingredients:

8 chicken thighs, skin on and bone in

3 bell peppers (yellow, orange, red), cut into strips

3 yellow potatoes, cut into wedges

1 pint cherry tomatoes

1 red onion, cut into 8 wedges

4 cloves garlic, crushed with skin on

4 tsp. olive oil

1 tsp. ground paprika

1/2 tsp. ground garlic (optional)

4 sprigs fresh thyme

1/4 tsp. sea salt + more for seasoning

1/8 tsp. ground black pepper + seasoning

Instructions:

Preheat the oven to 400° F.

On a large baking sheet or tray, evenly spread out cut vegetables; onions, potatoes, peppers and cherry tomatoes.

Using the back of a knife, crush the garlic cloves, leave the skin on and add them to the roasting tray.

They will add flavours and fragrance to the dish and can be eaten once cooked.

Season vegetables lightly with half of the olive oil, pinch of sea salt and pepper.

Add the chicken thighs on top of the vegetables, and drizzle each chicken thigh with a little olive oil.

In a small dish, mix together the paprika, garlic powder, sea salt and fresh ground pepper. Using your fingers sprinkle the chicken thighs with the spice mixture. You want to use all of the spices, so ensure the chicken is well seasoned.

Add thyme sprigs to the pan, and transfer the baking tray to the oven to roast for 40-45 minutes or until the chicken skin is crispy and the veggies are tender.

Serve warm and enjoy!