Paprika chicken thighs with aïoli and rosemary roasties

Paprika chicken thighs with aïoli and rosemary roasties

This easy, one-pan chicken dinner with potatoes is packed with Spanish flavours like sweet red peppers, rosemary and smoky paprika.

Paprika chicken thighs with aïoli and rosemary roasties

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  • Serves icon Serves 2-3
  • Time icon Hands-on time 30 min

This easy, one-pan chicken dinner with potatoes is packed with Spanish flavours like sweet red peppers, rosemary and smoky paprika.

Keep the washing up to a minimum with our stress-free traybake recipes collection.

Nutrition: per serving

Calories
572kcals
Fat
40.4g (20.2g saturated)
Protein
13g
Carbohydrates
36.5g (4g sugars)
Fibre
5.4g
Salt
1.9g

Ingredients

  • 4 tbsp olive oil
  • 2 tbsp smoked paprika
  • 2 tsp garlic granules
  • 4 skinless boneless free-range chicken thighs
  • 400g maris piper or other floury potatoes, sliced
  • 3-4 rosemary sprigs, leaves picked and chopped, plus extra for serving
  • 1 large red pepper, seeds removed, cut into quarters
  • 1 large red onion, cut into 6 wedges
  • Dairy-free/vegan aïoli to serve (optional) – we used Leon Garlic Aioli

You’ll also need

  • Large oven tray (at least 20cm x 30cm)
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Method

  1. Heat the oven to 200°C fan/gas 7. In a large bowl, mix together 2 tbsp of the olive oil, the paprika and the garlic granules with plenty of salt and black pepper. Add the chicken thighs, turning to coat, then leave to one side for the mixture to marinate.
  2. Add 1 tbsp olive oil to a large oven tray and put in the oven for 5 minutes to heat up. Remove the tray from the oven and add the potatoes and rosemary, drizzle over the remaining 1 tbsp olive oil, then put back in the oven to roast for 20 minutes, tossing the potatoes after 10 minutes.
  3. After 20 minutes, add the red pepper, onion and marinated chicken to the tray. Return the tray to the oven, then roast for 20 minutes more until the chicken is cooked through and the veg are tender and slightly charred. Serve with aïoli, if you like, and some extra rosemary sprinkled over.

Nutrition

Nutrition: per serving
Calories
572kcals
Fat
40.4g (20.2g saturated)
Protein
13g
Carbohydrates
36.5g (4g sugars)
Fibre
5.4g
Salt
1.9g

delicious. tips

  1. Scale it up: Double the recipe to serve a family. Cook the potatoes on a separate tray to make sure everything crisps up nicely.

    Easy swaps: Try using lamb chops or pork sausages rather than the chicken thighs.

Crafted from durable carbon steel, this versatile baking tray is perfect for baking smaller batches of cookies, warming through pastries and roasting traybake suppers for two.

£13 | Buy now See all at ProCook

Price correct April 2024

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Recipe By:

Amanda James

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Reviews

Read what others say...

  1. I’m hooked on smoked paprika and this dish is so full of flavour! Who doesn’t love a one-pot meal in the middle of the week?

  2. We really enjoyed this. Increased the number of fillets slightly & a bit more red pepper, as serving three. Had salad on the side. The potatoes are particularly yummy!
    Used ready-made Stokes garlic mayo (which states it is an aioli) and that is very nice.
    What I will say is that I did need to spread the ingredients out over two trays and cook for longer in order to get things crispy &/or a bit charred. Plus the chicken exudes juices which will stop the rest from crisping up if not separated out.
    However, even if it doesn’t totally work as a one-pan traybake, I still highly recommend this.

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