Name: Gyuvech (Bulgarian Chicken and Vegetable Clay Pot Bake)
Total time: 2 h
Cuisine: Bulgarian
Ingredients: 8 chicken thighs, bone in, skin on; 2 tbsp sunflower oil; 1 onion, sliced; 3 garlic cloves, sliced; 400g waxy potatoes, peeled and cut into chunks; 1 aubergine, cut into 2 cm cubes; 2 red peppers, chopped; 150g green beans, halved; 4 tomatoes, chopped; 2 tbsp tomato purée; 2 tsp sweet paprika; 1 tsp dried savory, or dried thyme; 1 tsp salt; 0.5 tsp black pepper; 250ml water; 2 tbsp flat leaf parsley, chopped

Gyuvech (Bulgarian Chicken and Vegetable Clay Pot Bake)

Chicken thighs baked slowly with aubergine, peppers, green beans, tomatoes and potatoes, all in one dish.

Time2 hr

LevelEasy

Costabout £2.30 a head

Oven190°C (170°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

577kcal
41.7gcarbs
12.5gof which sugars
15.7gfat
4.2gsaturates
65.4gprotein
10.9gfibre
2.1gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Method

1
Heat the oven to 190°C (170°C fan). Heat the oil in a large frying pan and brown the chicken skin side down for 8 minutes, until deep golden. Lift into a large, deep baking dish.
8 min
2
In the same pan cook the onion and garlic for 4 minutes, until soft. Stir in the paprika and tomato purée and cook for 1 minute.
4 min
3
Tip the potatoes, aubergine, peppers, green beans and tomatoes into the baking dish around the chicken. Scatter over the onion mixture, savory, salt and pepper and mix gently.
4
Pour in the water, then cover tightly with foil. Bake for 1 hour.
60 min
5
Take off the foil and bake for 25 minutes more, until the chicken skin is crisp and the vegetables are soft and sticky at the edges.
25 min
6
Rest for 5 minutes, scatter over the parsley and serve straight from the dish.