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Paprika chicken thighs with aïoli and rosemary roasties

Name: Paprika chicken thighs with aïoli and rosemary roasties
Prep time: 30 min
Total time: 30 min
Yield: Serves 2-3
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)

Easy
August 2021

Easy
August 2021

Test kitchen approved

Serves 2-3
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.

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Nutrition: per serving

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

Nutrition: per serving

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

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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)

Method

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.
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.
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.

delicious. tips

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.

Recipe By

Amanda James

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Reviews

Read what others say...

Sharon Collins says:

30th Jun 2023 at 1:57 pm

This was a winner on all levels, tasty, easy & 1 pan. Another dish added to the tried, tested & fab folder

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Alison Keys says:

7th Aug 2022 at 4:51 pm

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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1. Thea Everett says:
  
  23rd Sep 2022 at 4:15 pm
  
  Thanks for your feedback Alison!