Preheat the oven to 180°C. Find a large roasting tin that will hold the chicken and vegetables in a single layer.
Chop the chicken into bite size chunks
Quarter the tomatoes, peel the onions and cut into large wedges, then deseed and roughly chop the peppers.
Add all these to the tray along with the chicken thighs.
Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
Put the chicken and vegetables into the tray, drizzle with the oil and Seasoning One. Mix well, ensuring a good coating over all the chicken and veg. Drizzle a little more oil if required.
Bake for around 40 minutes, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking covering all the meat and vegetables with the juices from the tray.
Serve straight from the pan and enjoy
This recipe is hugely versatile, just use whatever vegetables you have in. You can even add some new potatoes or chopped sweet potato for a heartier feast. Chicken thigh gives a juicy result, but you can use chicken breast instead.
Serve with a big green salad and even some crusty bread to mop up all those delicious juices.