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Instructions:
Preparation:
Preheat your oven to 200°C (392°F).
In a large bowl, whisk together the tomato paste, olive oil, salt, black pepper, curry, and thyme. Stir until well combined.
Marinate the chicken:
Add the chicken thighs to the bowl and toss until completely coated with the marinade. Let them marinate for at least 30 minutes. For a deeper flavor, marinate overnight in the refrigerator.
Prepare the vegetables:
While the chicken marinates, prepare the vegetables as described in the ingredients list.
Assemble to bake:
In a large baking dish, evenly distribute the potatoes, carrots, red onion, paprika, garlic, onion, zucchini and eggplant.
Place the marinated chicken thighs on top of the vegetables.
Pour the hot water around the chicken and vegetables on the plate. This will help create a moist environment for the chicken and vegetables to cook.
Drizzle tomato sauce over chicken and vegetables.
Baking:
Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes.
After 45 minutes, remove the foil and bake for an additional 15 to 20 minutes, or until the chicken is golden brown and the vegetables are tender.
Service:
Let the dish rest for a few minutes after removing it from the oven.
Serve hot, making sure each plate gets a portion of chicken and a generous helping of roasted vegetables.
Tips:
For an extra kick, add a pinch of chili flakes to the marinade.
If you prefer your vegetables a little crispier, add them to the baking dish 15 minutes after the chicken has started to cook.
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