Tray-baked chicken thighs with romesco
Published: July 25, 2017 at 11:50 AM
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Serves 2
Easy
Total time: 50 mins
A star rating of 3 out of 5.2 ratingsRate
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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
Low calorie
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Try these tray-baked chicken thighs with romesco, then check out our classic roast chicken and paprika chicken.
Ingredients
Nutrition
-
4 whole chicken thighs
-
225g whole new potatoes
larger ones halved
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2 tsp smoked paprika
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olive oil
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100g chunk ciabatta
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2 tbsp sherry vinegar
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2 tsp honey
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3 whole roasted red peppers
plus 1 tbsp of juice from the jar
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a handful flat-leaf parsley
Nutrition: per serving
-
kcal533
low
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fat21.6g
-
saturates4.9g
-
carbs52.4g
-
sugars9.6g
-
fibre4.8g
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protein29.9g
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salt1.3g
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Method
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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.
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step 2
Sprinkle over the paprika and 1 tbsp of olive oil and toss everything together.
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step 3
Roast for 15 minutes more.
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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.
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step 5
Mix together the vinegar and honey with 1 tbsp juice from the pepper jar.
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step 6
Tear the peppers into bite-sized chunks and roughly chop the parsley.
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step 7
When the tray comes out of the oven, add the dressing, peppers and parsley to the tin, mix everything together and serve.
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A star rating of 3 out of 5.2 ratings
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