Paprika Rosemary Chicken & Potato Traybake
Keep washing up to a minimum with this easy, one pan chicken and potato traybake. Full flavoured with smoky paprika, garlic and rosemary all cooked together in under an hour! Topped with crunchy seeds for that added bit of texture.
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 40 mins
Gluten free
Ingredients
4 tbsp olive oil
2 tbsp smoked paprika
2 cloves of garlic, minced
6 -8 skinless boneless chicken thighs
500g potatoes, chopped into large wedges
3-4 rosemary sprigs, leaves picked and chopped, plus extra for serving
2 tbsp mixed seeds - Pimp My Salad
Instructions
Preheat the oven to 220c/ 200c fan. In a large bowl, mix together 2 tbsp of the olive oil, paprika and 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 2 tbsp olive oil to a large oven tray and add the potatoes and rosemary, toss to coat evenly, then put in the oven to roast for 20 minutes, tossing the potatoes after 10 minutes.
After 20 minutes, add the marinated chicken to the tray. Sprinkle 2 tbsp of seed mix over the top of the chicken pieces and toss through. Return the tray to the oven, then roast for 20 minutes more until the chicken is cooked through.
Add a little extra rosemary to serve.
Hints & tips
Chicken - Chicken thighs are used in this recipe as they stay moist in the cooking process. Swap for chicken breasts sliced in half. You might need to spread it out over two trays to leave enough space between all the ingredients so the potato crisp up.
Easy swap - Try using lamb chops with these flavours.
Potato - Leave the skin on the potato for a rustic flare. Try using a mix of white and sweet potato for something different.
Serving suggestion - Add a big dollop of aioli over the chicken for a extra creamy garlic flavour. Serve with a crisp garden salad or summer veggies.
Portion size - Serves 4 or 2 with leftovers. Double the recipe to serve a crowd. Cook the potatoes on a separate tray to make sure everything crisps up nicely.
Storage - Store leftovers in an airtight container for up to 3 days. Great tossed through salad leaves for a quick lunch idea.
