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Crisp-skinned paprika chicken thighs roasted with peppers and baby potatoes on one tray.
This is the traybake I turn to when I want the most flavour for the least washing up. Smoky paprika chicken roasts over peppers and potatoes that drink up all the spiced, garlicky juices below. It all cooks on a single tray while you get on with the rest of your evening. Crisp skin, soft potatoes and barely any fuss.
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Prep 15 min
Cook 55 min
Total 70 min
Easy
Scale:
- 8 Chicken Thighs
- 500g Baby Potatoes
- 2 Red Peppers
- 1 Red Onion
- 1 tbsp Smoked Paprika
- 4 cloves Garlic
- 3 tbsp Olive Oil
- 1 Lemon
- Handful Parsley
Nutrition (per serving)
670
kcal
37g
Protein
32g
Carbs
44g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 200C (400F).
- Halve the baby potatoes and cut the peppers and onion into chunks, then scatter them over a large roasting tray.
- Add the chicken thighs, smoked paprika, crushed garlic, olive oil, the juice of half the lemon and plenty of salt and pepper. Toss it all together, then sit the chicken skin-side up on top.
- Roast for 40 to 45 minutes, stirring the vegetables halfway through, until the chicken skin is crisp and the potatoes are tender.
- Squeeze over the rest of the lemon and scatter with parsley to serve.
Tips from the ZestyPlate Kitchen
- Keep the chicken skin-side up and sitting clear of the veg so it crisps instead of steaming.
- Give everything room; if the tray looks crowded, use two so the food roasts rather than stews.
- Bone-in, skin-on thighs stay juicy and give the tray the best flavour.
- A pinch of dried chilli or smoked hot paprika adds a gentle warmth.
Frequently Asked Questions
You can, though it dries out more quickly. Add it partway through, or shorten the cooking time and check it is just cooked through.
Chorizo is brilliant here. Cherry tomatoes or chunks of courgette also work, added in the last 20 minutes.
The juices should run clear and the thickest part should hit 75C. The skin will be deeply golden and crisp by then.
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