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Paprika Roast Chicken

Paprika Roast Chicken

with Veggies and Chips

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Which came first, the chicken or the egg? We're not sure but we do know that both are good with chips! It's chicken tonight - juicy thighs, subtley flavoured with smoked paprika and honey and roasted on a bed of veggies. Delicious!

Tags:Child friendlyFamily Friendly
Allergens:EggMustard

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 conflict 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 Time40 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 tbsp

Smoked Paprika

2 tbsp

Honey

8 unit(s)

Chicken Thigh

2 pack(s)

Potato

1 tbsp

Dried Thyme

2 unit(s)

Yellow Pepper

2 unit(s)

Red Onion

2 bunch(es)

Flat Leaf Parsley

4 tbsp

Garlic Mayonnaise

(ContainsEgg, Mustard)

Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Energy (kcal)870 kcal
Fat37.0 g
of which saturates9.0 g
Carbohydrate60 g
of which sugars17.0 g
Protein37 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Baking Tray
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Put the smoked paprika in a mixing bowl with the honey and olive oil (amount specified in the ingredient list). Season with a pinch of salt and black pepper and mix together. Add the chicken thighs to the bowl and rub the flavourings into the meat. Remember to wash your hands afterwards!

2

Chop the potato into wedges the size of your index finger (no need to peel!). Put on a baking tray and drizzle over a splash of oil. Sprinkle on half the dried thyme, season with salt and black pepper and toss to coat. Roast on the middle shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.

3

Halve, then remove the core from the yellow pepper and slice into 1cm wide strips. Halve, peel and chop the red onion into 2cm pieces.

4

Put the pepper and onion on another baking tray and sprinkle over the remaining dried thyme. Place the chicken on top and roast on the top shelf of your oven until the veggies are soft and the chicken is cooked, 20-25mins. The chicken skin should be slightly scorched as well for extra flavour! TIP: The chicken is cooked when it is no longer pink in the middle.

5

Roughly chop the flat leaf parsley (stalks and all). There should be time now to do the washing up or just relax for a little while!

6

Set the chicken aside for a moment. Sprinkle half the parsley on the pepper and onion and toss to combine. Serve the veggies on plates with the chicken thighs on top and the chips to the side. Drizzle over any remaining juices from your baking tray and finish with a sprinkling of the remaining parsley and a dollop of mayonnaise. Enjoy!