Paprika Chicken Thighs with Alioli and Rosemary Roasties
An easy, one-pan chicken dinner with potatoes is packed with Spanish flavours like sweet red peppers, rosemary and smoky paprika.
Ingredients
- 4 tbsp olive oil
- 2 tbsp smoked paprika
- 2 tsp garlic granules
- 4 skinless boneless free-range chicken thighs
- 400 g maris piper or other floury potatoes sliced
- 3-4 sprigs rosemary 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
- Alioli
Instructions
- Preheat the oven to 220°C/Fan 200°C/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 top of the oven to roast for 20 minutes, tossing the potatoes after 10 minutes.
- Add the red pepper, onion and marinated chicken to the tray. Return the tray to the top of the oven, then roast for 20 minutes more until the chicken is cooked through and the veg are tender and slightly charred.
- Serve with alioli, if you like, and some extra rosemary sprinkled over.