Scale it up: Double the recipe to serve a family. Cook the potatoes on a separate tray to make sure everything crisps up nicely.
Chicken thigh recipes · British recipes
Paprika chicken thighs with aïoli and rosemary roasties
These paprika chicken thighs with aïoli and rosemary roasties are a website favourite. An easy, one-pan chicken dinner with potatoes, it’s packed with Spanish flavours like sweet red peppers, rosemary and smoky paprika. Keep the washing up to a minimum with our stress-free traybake recipes collection.
Serves2-3
Hands-on30 min
DifficultyEasy
Method
Heat the oven to 200°C fan/gas 7. In a large bowl, mix together 2 tbsp of the olive oil, the paprika and the garlic granules with plenty of salt and black pepper. Add the chicken thighs, turning to coat, then leave to one side for the mixture to marinate.
Add 1 tbsp olive oil to a large oven tray and put in the oven for 5 minutes to heat up. Remove the tray from the oven and add the potatoes and rosemary, drizzle over the remaining 1 tbsp olive oil, then put back in the oven to roast for 20 minutes, tossing the potatoes after 10 minutes.
After 20 minutes, add the red pepper, onion and marinated chicken to the tray. Return the tray to the oven, then roast for 20 minutes more until the chicken is cooked through and the veg are tender and slightly charred. Serve with aïoli, if you like, and some extra rosemary sprinkled over.
Nutrition
| Calories | 572kcals |
|---|---|
| Fat | 40.4g (20.2g saturated) |
| Protein | 13g |
| Carbohydrates | 36.5g (4g sugars) |
| Fibre | 5.4g |
Quick wins, tips & make ahead
Easy swaps: Try using lamb chops or pork sausages rather than the chicken thighs.
Rate & review
4 comments
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We really enjoyed this. Increased the number of fillets slightly & a bit more red pepper, as serving three. Had salad on the side. The potatoes are particularly yummy!
Used ready-made Stokes garlic mayo (which states it is an aioli) and that is very nice.
What I will say is that I did need to spread the ingredients out over two trays and cook for longer in order to get things crispy &/or a bit charred. Plus the chicken exudes juices which will stop the rest from crisping up if not separated out.
However, even if it doesn’t totally work as a one-pan traybake, I still highly recommend this.
Thanks for your feedback Alison!
This was a winner on all levels, tasty, easy & 1 pan. Another dish added to the tried, tested & fab folder
I’m hooked on smoked paprika and this dish is so full of flavour! Who doesn’t love a one-pot meal in the middle of the week?