Paprika Chicken Traybake
By not-recognized
Published on 10 March 2022
Sweet and peppery paprika smothered into chicken thighs and roasted until super crispy – sounds good, right? Let the oven do all the hard work in this all-in-one bake ready in under an hour. We’ve added top-quality and great-value Ocado Own Range baby potatoes, green and red peppers, vibrant lemons and a sprinkling of rosemary to ensure plenty of flavour and bite to this traybake recipe. Looking for more traybake dinner ideas? We’ve got you covered.Time and servings
50 minsTotal time
4Servings
5 minsPrep time
45 minsCooking time
Ingredients
- 500 g of baby potatoes
- 1 kg of skin-on bone-in chicken thighs
- 2 tbsp of oil
- 3 tbsp of paprika
- 1 tsp of dried rosemary
- 1 red onion, quartered
- 1 red pepper, quartered
- 1 green pepper, quartered
- 2 garlic cloves, crushed or grated
- 200 g of baby plum tomatoes
- 1 lemon, cut into wedges
- 1 small bunch fresh basil, to serve
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Bring a cold pan of salted water to the boil. Add the potatoes and cook for 5 mins or until just al dente. Drain.Step 2
Meanwhile in a large roasting tin add the chicken and cover evenly with the olive oil, paprika and rosemary. Add a pinch of salt over the chicken to get crispy skin. Roast for 10 mins skin side up.Step 3
Gently toss through the potatoes, red onions, and roast again for another 10 mins.Step 4
Add the peppers, garlic, tomatoes and wedges and pop back into the oven for another 15 mins.Step 5
Finish with some fresh basil.