Oven Baked Tomato Chicken Thighs with Mash
- Chicken thighs 4 hfl
- Onion 1 sm
- Vegetable oil 5 tbs
- Cherry vine tomato 6 pce
- Paprika 1 tbs
- Salt & Pepper 1 tsp
- Garlic 3 clv
- White potato 5 lge
- Milk 2 dsh
- Butter 60 g
- Salt 1 pin
- Greek yoghurt 2 tbs
Preheat the oven at 300 Celsius degrees.
Chop the onion finely. Wash the chicken thighs and season it with salt, pepper and paprika and the vegetable oil. Place it in a baking tray and add the tomatoes, onion and 150 ml of water. Then cover it with foil.
Place the chicken covered into the oven for 45 minutes. When the time is up remove the foil and bake for an additional 15 minutes.
Peel and chop the potatoes into medium sized bowl. Add it to a saucepan and add water to it. Make sure the water is an fingertip above the potatoes. Add salt to the water and cook until you can easily insert a fork into the potatoes.
Once the potatoes are cooked you can pour off the excess water, add the butter and by using a masher blend the two together. Next add in the milk and the yoghurt. Blend until combined and you can set it aside.
Remove the chicken from the oven. Serve with mash.