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100 Serves 4 | Preparation time: 75 minutes Ingredients Preparation For the chicken thighs: 1 tbsp. oil 1 ½ tsp. salt Pepper 1 tsp. paprika 4 chicken thighs (200 g each), ready to cook For the vegetables: 2 tbsp. oil 1 red capsicum | coarsely cut into pieces of approximately equal size 1 yellow capsicum | coarsely cut into pieces of approximately equal size 1 eggplant | coarsely cut into pieces of approximately equal size 1 zucchini | coarsely cut into pieces of approximately equal size 2 red onions | coarsely diced 2 cloves of garlic | lightly crushed 2 sprigs of fresh rosemary 4 sprigs of fresh thyme 200 g cherry tomatoes | halved 200 ml tomato passata 100 ml vegetable stock ½ tsp. salt Pepper 1 tsp. caster sugar Paprika, hot Accessories: Rack Glass tray Gourmet oven dish Mix together the oil, salt, pepper and paprika, then coat the chicken thighs with the mixture. Place the chicken thighs on the glass tray and place in the oven to cook. To cook the vegetables, heat the oil in the Gourmet oven dish on the cooktop on a medium to high heat. Sauté the capsicum and eggplant for around 4 minutes, stirring frequently. Add the zucchini, onions and garlic and fry on a medium heat for around 5 minutes, stirring frequently. Tie together the rosemary and thyme. Add the herbs, halved tomatoes, tomato passata and stock; and briefly bring to the boil on a medium to high heat. Simmer on a medium heat for approx. 15 minutes, stirring several times. Season with salt, pepper, sugar and paprika to taste. Settings Automatic programme Meat | Poultry | Chicken | Chicken thighs Programme duration: approx. 35 minutes Manual Oven functions: MW + Auto Roast Temperature: 190–200 °C Booster: On Pre-heat: Off Crisp function: Off Duration: 30–40 minutes Shelf level: 2 Chicken thighs