Tray-baked chicken thighs with romesco

Tray-baked chicken thighs with romesco

  • serves 2
  • Easy

Check out this chicken thigh tray-bake with romesco. This all-in-one bake is a great summer evening meal. The smoky paprika and sweetness of honey give this dish a real edge

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Ingredients

  • whole chicken thighs 4
  • whole new potatoes 225g, larger ones halved
  • smoked paprika 2 tsp
  • olive oil
  • ciabatta 100g chunk
  • sherry vinegar 2 tbsp
  • honey 2 tsp
  • whole roasted red pepeprs 3, plus 1 tbsp of juice from the jar
  • flat-leaf parsley a handful

Method

  • Step 1

    Heat the oven to 200C/180C fan/gas 6. Season the chicken thighs well and put into a medium roasting tin with the potatoes, and roast for 15 minutes.

  • Step 2

    Sprinkle over the paprika and 1 tbsp of olive oil and toss everything together.

  • Step 3

    Roast for 15 minutes more.

  • Step 4

    Tear the bread into chunks, stir into the potatoes and chicken, and give a final 15 minutes in the oven until the bread is golden and the chicken and spuds are crisp and cooked through.

  • Step 5

    Mix together the vinegar and honey with 1 tbsp juice from the pepper jar.

  • Step 6

    Tear the peppers into bite-sized chunks and roughly chop the parsley.

  • Step 7

    When the tray comes out of the oven, add the dressing, peppers and parsley to the tin, mix everything together and serve.

Nutritional Information

  • Kcals 533
  • Fat 21.6g
  • Saturates 4.9g
  • Carbs 52.4g
  • Sugars 9.6g
  • Fibre 4.8g
  • Protein 29.9g
  • Salt 1.3g
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