Try these tray-baked chicken thighs with romesco, then check out our classic roast chicken and paprika chicken.


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


  • 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.


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