Paprika chicken thighs with aïoli and rosemary roasties

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.