Flavour chicken thighs with sweet smoked paprika and honey, then roast until sweet and sticky alongside new potatoes, red peppers and green olives
Ingredients
400g new potatoes, halved
3 tbsp runny honey
2 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp sweet smoked paprika (pimentón), (see cook's notes)
4-6 whole chicken thighs
3 red peppers, sliced
50g pitted green olives, quartered
a small bunch flat-leaf parsley, chopped
green salad, to serve
Step by step
Boil the potatoes in salted water for 10 minutes until just tender. Drain well.
Heat the oven to 200C/fan 180C/gas 6. Whisk together the honey, oil, vinegar and paprika with some seasoning, and pour over the chicken thighs, peppers and potatoes in a roasting tin. Roast for 40 minutes, stirring halfway, until the chicken is cooked through and the potatoes are golden and crisp – add a splash of water if the sauce is starting to catch on the bottom of the tray.
Stir the olives and parsley through the traybake, and serve with a green salad.
