Dice veggies, remove bones from chicken thighs and put all in a roast pan. Preheat oven to 390F/200C, season as you like (I've used paprika, chilli, salt, pepper, Rosemary, thyme and tarragon). Roast for about 35 minutes. Remove chicken to rest, add concentrated tomato purée and chicken stock as you like. Stir and let boil for another few minutes. Serve and enjoy.