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Preheat your oven to 200°C. On a baking tray, combine the roughly chopped red onions, chopped red pepper, red chillies, 1 teaspoon of salt, 1 teaspoon of black pepper, and a generous drizzle of olive oil. Toss to coat evenly.

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are soft and slightly charred.

Transfer the roasted vegetables to a blender. Add the 4-5 garlic cloves, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary, juice of 1 lemon, 1 teaspoon vinegar, 2-3 tablespoons olive oil, 1 tablespoon paprika, 2 teaspoons salt, and 1 teaspoon black pepper. Blend until the mixture is smooth. Taste the marinade and adjust salt if necessary; it should be slightly salty.

Lightly season the 800 grams of boneless chicken thighs with 1/2-1 teaspoon of salt. Reserve 2 tablespoons of the prepared marinade for making the sauce later. Coat the chicken thighs thoroughly with the remaining marinade.

Place the marinated chicken in the fridge to marinate for at least 30 minutes. For best results, marinate overnight.

Preheat your oven to 220°C. Arrange the marinated chicken thighs in a single layer on a baking tray.

Roast the chicken for 25-30 minutes, or until it is cooked through. To achieve a sticky, charred crust, finish the chicken under the grill (broiler) for an additional 5-7 minutes.

While the chicken is roasting, collect any juices from the chicken tray. In a pan, melt the 4 tablespoons of butter. Add the 2 tablespoons of reserved marinade, the juice of 1/2 lemon, and 1 teaspoon of honey. Bring the mixture to a boil.

Stir in the collected chicken tray juices into the sauce. Simmer for 10 minutes, or until the sauce has reduced and become glossy. Season with salt and pepper to taste.

Add the green beans to a separate pan with a splash of water. Pour in some of the prepared sauce and cook until the green beans are tender but still slightly crisp.

Brush the cooked chicken with the prepared sauce. Serve the chicken immediately over buttered white rice, alongside the saucy green beans, and with extra sauce spooned over everything.


Preheat your oven to 200°C. On a baking tray, combine the roughly chopped red onions, chopped red pepper, red chillies, 1 teaspoon of salt, 1 teaspoon of black pepper, and a generous drizzle of olive oil. Toss to coat evenly.

Roast the vegetables in the preheated oven for 25-30 minutes, or until they are soft and slightly charred.

Transfer the roasted vegetables to a blender. Add the 4-5 garlic cloves, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary, juice of 1 lemon, 1 teaspoon vinegar, 2-3 tablespoons olive oil, 1 tablespoon paprika, 2 teaspoons salt, and 1 teaspoon black pepper. Blend until the mixture is smooth. Taste the marinade and adjust salt if necessary; it should be slightly salty.

Lightly season the 800 grams of boneless chicken thighs with 1/2-1 teaspoon of salt. Reserve 2 tablespoons of the prepared marinade for making the sauce later. Coat the chicken thighs thoroughly with the remaining marinade.

Place the marinated chicken in the fridge to marinate for at least 30 minutes. For best results, marinate overnight.

Preheat your oven to 220°C. Arrange the marinated chicken thighs in a single layer on a baking tray.

Roast the chicken for 25-30 minutes, or until it is cooked through. To achieve a sticky, charred crust, finish the chicken under the grill (broiler) for an additional 5-7 minutes.

While the chicken is roasting, collect any juices from the chicken tray. In a pan, melt the 4 tablespoons of butter. Add the 2 tablespoons of reserved marinade, the juice of 1/2 lemon, and 1 teaspoon of honey. Bring the mixture to a boil.

Stir in the collected chicken tray juices into the sauce. Simmer for 10 minutes, or until the sauce has reduced and become glossy. Season with salt and pepper to taste.

Add the green beans to a separate pan with a splash of water. Pour in some of the prepared sauce and cook until the green beans are tender but still slightly crisp.

Brush the cooked chicken with the prepared sauce. Serve the chicken immediately over buttered white rice, alongside the saucy green beans, and with extra sauce spooned over everything.
