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Paprika chicken thighs with aïoli and rosemary roasties

By: Amanda James

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.

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.

Ingredients

You’ll also need

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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.

Nutrition: per serving

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

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Christine Beedham says:

9th Mar 2024 at 7:04 am

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?

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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!