This is one of the easiest and most cost effective ways to feed a family!
Get enough bone-in chicken thighs for your family, a can or two of crushed tomatoes (depending on your family size), mozzarella, a little Parmesan or pecorino, zest from a lemon, olive oil, hot smoked Spanish paprika and maybe a few sprigs of basil for a touch of green.
Season the chicken thighs with salt, pepper, zest, the paprika and a few glugs of olive oil, then place them onto a roasting pan and into a 200 ºC oven, skin-sides up, spreading them out as much as you can manage.
While the chicken roasts, warm the tomatoes on the stove with a splash of olive oil and a little black pepper.
When the chicken is crispy —about 35 or 40 minutes — put a generous slice of mozzarella onto each thigh to melt.
To serve, spoon warm tomato sauce onto each plate, then top with a cheese-covered chicken thigh, some sprinkled Parmesan and a few torn pieces of basil.
Steamed greens and crusty bread would go nicely on the side. Wine to complement: Leopard’s Leap Merlot!
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