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Paprika Chicken Traybake

By not-recognized
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. Step 3

    Gently toss through the potatoes, red onions, and roast again for another 10 mins.

  4. Step 4

    Add the peppers, garlic, tomatoes and wedges and pop back into the oven for another 15 mins.

  5. Step 5

    Finish with some fresh basil.