Oven-Baked Glazed Paprika Chicken
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Oven-Baked Glazed Paprika Chicken

Oven-Baked Glazed Paprika Chicken

with Roasted Mixed Veg and Spiced Rice

This Oven-Baked Glazed Paprika Chicken is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes


serving amount

1 unit(s)


4 unit(s)

Garlic Clove

1 sachet(s)

Smoked Paprika

2 unit(s)

Skin-On British Chicken Breasts

300 grams

Mixed Peppers and Red Onion

1 sachet(s)

Mexican Style Spice Mix

150 grams

Basmati Rice

10 grams

Chicken Stock Paste

37 grams

Red Pepper Chilli Jelly

25 grams

Sun-Dried Tomato Paste

Not included in your delivery

1 tbsp

Olive Oil for the Marinade

300 milliliter(s)

Water for the Rice

2 tbsp


1 tbsp

Water for the Mayo


Nutritional information

Energy (kJ)3292 kJ
Energy (kcal)787 kcal
Fat27.6 g
of which saturates4.6 g
Carbohydrate90.4 g
of which sugars23.4 g
Protein47.9 g
Salt1.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Aluminum Foil
Medium Saucepan
Baking Tray
Large Frying Pan
Kitchen Shears


Fry the Onion

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve, peel and thinly slice the onion. Put half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Peel and grate the remaining garlic (or use a garlic press).

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion and cook, stirring occasionally, until softened, 7-8 mins. Add a splash of water if it browns too quickly.

Marinate your Chicken

Meanwhile, in a large bowl, combine the smoked paprika, grated garlic and olive oil for the marinade (see pantry for amount). Season with salt and pepper.

Add the chicken and turn to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Set aside for now.

Pop the mixed peppers and red onion onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Place the garlic parcel alongside. Set aside.

Spice up your Rice

Once the onion has softened, stir in the Mexican style spice mix (add less if you'd prefer things milder). Cook for 30 secs, then pour in the water for the rice (see pantry for amount).

Stir in the rice and chicken stock paste and bring to the boil. Once boiling, lower the heat to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Traybake Time

While the rice cooks, heat a drizzle of oil in a large frying pan on high heat.

Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 3-4 mins, then turn and cook for 1 min on the other side.

Transfer the chicken to the veg baking tray, skin-side up.

Roast on the top shelf of your oven until the veg is soft and the chicken is cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Mix the Garlic Mayo

A couple of mins before the chicken and veg are cooked, remove the garlic parcel from the oven and allow to cool slightly.

Once cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Pop into a small bowl with the mayo and water for the mayo (see pantry for both amounts). Season with salt and pepper and mix to combine.

Finish and Serve

Once the chicken is cooked, remove from your oven. Using the back of a spoon, spread the red pepper chilli jelly all over to glaze it. Leave to rest for a couple of mins.

Fluff up the rice with a fork, then stir in the sun-dried tomato paste. Taste and season with salt and pepper if needed, then spoon onto your plates. 

Once rested, slice the chicken widthways, then lay on top of the rice along with the veg.

Spoon over any remaining juices from the tray, then drizzle over the garlic mayo to finish.