Check out this chicken thigh tray-bake with romesco. This all-in-one bake is a great summer evening meal. The smoky paprika and sweetness of honey give this dish a real edge
Ingredients
4 whole chicken thighs
225g whole new potatoes, larger ones halved
2 tsp smoked paprika
olive oil
100g chunk ciabatta
2 tbsp sherry vinegar
2 tsp honey
3 whole roasted red peppers, plus 1 tbsp of juice from the jar
a handful flat-leaf parsley
Step by step
Heat the oven to 200C/180C fan/gas 6. Season the chicken thighs well and put into a medium roasting tin with the potatoes, and roast for 15 minutes.
Sprinkle over the paprika and 1 tbsp of olive oil and toss everything together.
Roast for 15 minutes more.
Tear the bread into chunks, stir into the potatoes and chicken, and give a final 15 minutes in the oven until the bread is golden and the chicken and spuds are crisp and cooked through.
Mix together the vinegar and honey with 1 tbsp juice from the pepper jar.
Tear the peppers into bite-sized chunks and roughly chop the parsley.
When the tray comes out of the oven, add the dressing, peppers and parsley to the tin, mix everything together and serve.
