Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Sprinkle over the paprika and 1 tbsp of olive oil and toss everything together.
Roast for 15 minutes more.
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.
Mix together the vinegar and honey with 1 tbsp juice from the pepper jar.
Tear the peppers into bite-sized chunks and roughly chop the parsley.
When the tray comes out of the oven, add the dressing, peppers and parsley to the tin, mix everything together and serve.