Chicken Afritada Tomato Pepper Traybake

In a large bowl, combine chicken thighs with soy sauce, white vinegar, 6 cloves of minced garlic, salt, and black pepper. Toss well to coat every piece. Let marinate at room temperature for 15 minutes, or cover and refrigerate overnight for deeper flavor.

Preheat your oven to 425°F (220°C). In a medium bowl, mix tomato sauce, diced onion, remaining 2 cloves of minced garlic, and paprika. Set aside.

Cut potatoes into thick wedges, carrots into rounds, and bell peppers into strips. No need to peel the potatoes — the skins get crispy and delicious in the oven.

Pour olive oil over the marinated chicken and toss gently to lightly coat with oil. Arrange chicken pieces skin-side up on a large rimmed baking tray.

Scatter potato wedges, carrot rounds, and bell pepper strips around and between the chicken pieces on the tray.

Pour the tomato sauce mixture evenly over the chicken and all the vegetables. Spoon some of the marinade from the bowl over everything for extra garlicky-tangy flavor.

Do not reuse marinade that has contacted raw chicken. Transfer vegetables to the tray using clean utensils, then pour the tomato sauce mixture evenly over the chicken and vegetables. Reserve separate cooked marinade for finishing if desired.

Slide into the preheated oven and roast at 425°F for 35 to 40 minutes. No need to flip — let the chicken skin render and brown on top while the vegetables soften and char at the edges.

Check that the internal temperature of the thickest chicken thigh reads 165°F. The tomato sauce should be bubbling and slightly reduced, and the vegetable edges should be caramelized and tender.

Remove from the oven and let the tray rest for 5 minutes. Scatter freshly chopped parsley over the top.

Serve straight from the tray, family-style. Lay out banana leaves if you have them for that kamayan feel, and spoon plenty of garlic rice alongside. Mangan! (Let's eat!)