Roasted Chicken Thigh with Tomato & Root Vegetables

Preheat the oven to 180C. Peel and chop the swede, carrot, parsnip, and brown onion.

Heat half of the olive oil in a saucepan over medium-high heat, and add the brown onion, carrot, parsnip, and swede. Cook until the vegetables begin to soften slightly.

In a separate frying pan, heat the remaining oil over high heat. Add the chicken thighs, skin side down, and cook until the skin is crisp and golden. Flip the chicken over and sear the underside.

Add chopped tomatoes to the vegetables, lower the heat to a simmer. Add water and vegetable stock to the stew, and let it cook until the vegetables are tender.

Transfer the chicken to a tray and place it in the oven to roast until fully cooked. Meanwhile, season the vegetable stew with salt and pepper, and stir in the tomato paste to thicken the stew slightly.

Once the chicken is cooked through, remove it from the oven. Serve the chicken thighs atop the vegetable stew in serving bowls.