Baked Chicken Thighs with Potatoes and Vegetables

Ingredients

• 2 and a half kg Potatoes
• 2 and a half kg Chicken thighs
• 1 and a half kg Onions
• a quarter kg Fresh mushrooms
• half a kg Mixed-color bell peppers
• a quarter kg Small tomatoes
• 1 large cup Olive oil
• 1 tablespoon Salt
• 1 tablespoon Ground coriander
• 1 tablespoon Curry
• 1 tablespoon Fresh crushed garlic
• 1 tablespoon, and to taste Soy sauce
• 1 teaspoon White pepper
• 1 teaspoon Turmeric
• 1 teaspoon Dried pepper
• 1 teaspoon Ginger
• 1 small cup Fresh lemon juice
• 1 teaspoon Maggi seasoning
• 1 teaspoon Regular mixed spice
• half a kg Green bell pepper
• Red bell pepper
• Yellow bell pepper
• about 2 cups Water
• optional substitute for water Meat stock
• a little Vegetable oil

Instructions

1. Preheat the oven to 180°C before starting.
2. Lightly fry the chicken thighs in a pan with a little vegetable oil until they take on color on both sides.
3. Remove the chicken thighs from the pan and place them on paper towels.
4. Combine the potatoes in a bowl with the onions, mushrooms, tomatoes, and bell peppers.
5. Season the vegetables in the bowl with salt, ground coriander, curry, fresh crushed garlic, soy sauce, white pepper, turmeric, dried pepper, ginger, olive oil, and fresh lemon juice.
6. Place the seasoned vegetables in an oven tray.
7. Add about 2 cups of water to the tray, or meat stock as instructed by the chef.
8. Arrange the chicken thighs over the vegetables in the tray.
9. Cover the tray with foil or plastic wrap.
10. Place the tray in the oven for 45 minutes.
11. Remove the cover from the tray.
12. Return the tray to the oven with top heat for 10 minutes, until the top browns.
13. Mix the lemon and garlic in a bowl.
14. Pour the lemon and garlic mixture over the tray after removing it from the oven.
15. Serve the tray hot.