Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories961.5 kcal (48%)
Total Fat66.9 g (96%)
Carbs42.9 g (17%)
Sugars10.9 g (12%)
Protein47.8 g (96%)
Sodium233 mg (12%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200 C, gas mark 6.
Step 2
Put the potatoes, garlic, chicken and tomatoes in a large roasting tin.
Step 3
Drizzle over the balsamic vinegar, oil and honey .
Step 4
Season, sprinkle over the paprika and oregano leaves, then toss everything together.
Step 5
Spread the vegetables into one layer and put the thighs on top, skin up.
Step 6
Dot the butter around vegetables, then roast for 50-55 minutes, basting halfway through, until the chicken is cooked through, the juice run clear not pink meat remains and skin is crispy.
Step 7
The vegetables should be golden and cooked through.
Step 8
Serve with a crisp green salad if liked.
Notes
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