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
