Tray-baked chicken thighs with romesco
- Preparation and cooking time
- Total time
- Serves 2
- 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.