Tray-baked chicken thighs with romesco
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 4 whole chicken thighs
- 225g whole new potatoeslarger ones halved
- 2 tsp smoked paprika
- olive oil
- 100g chunk ciabatta
- 2 tbsp sherry vinegar
- 2 tsp honey
- 3 whole roasted red peppersplus 1 tbsp of juice from the jar
- a handful flat-leaf parsley
Nutrition: per serving
- kcal533low
- fat21.6g
- saturates4.9g
- carbs52.4g
- sugars9.6g
- fibre4.8g
- protein29.9g
- salt1.3g
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.
