Pat away any excess liquid from the chicken thighs with a paper towel. Prick the back of the chicken thigh here and there with a fork and rub some salt into both sides of the meat, especially generously on the back).
Sprinkle plenty of coarsely ground pepper on both sides of the meat. Rub olive oil into the surface of the skin.
Grease a baking tray with oil and line with parchment paper. If you don't have a baking tray make a deep box out of aluminium foil for each leg.
Line the tray with sliced onion and rest the chicken thighs skin-side-up on top. Roughly chop the vegetables and arrange them alongside the meat.
Bake in an oven preheated to 200°C for 50 - 60 minutes until the skin becomes crispy. The meat will get marinated by the juices coming out of the vegetables during cooking.
Take away any burned vegetables or tomato skins and arrange on a plate to serve.
Story Behind this Recipe
I wanted to make an easy main dish for Christmas dinner that would make everyone happy!
This recipe will still taste great if you replace the salt with Krazy Salt. I also recommend adding potato to the roast vegetables. Please adjust the cooking time according to your oven. You can find a boneless chicken version of this recipe here - Recipe ID: 2417560