Enjoy this easy chicken thighs with romesco traybake – a Spanish-inspired one-pan dish bursting with smoky paprika, roasted peppers, and ciabatta bread. A perfect weeknight dinner with minimal cleanup!
The original recipe appeared in the July 2017 Olive magazine. It's a great summer evening meal that is all cooked in the oven in a roasting tin...so not many dishes to wash up after...perfect!
The end result is what can only be described as absolutely delicious...we love it!!! The smokiness from the paprika, sharpness from the sherry vinegar and hint of sweetness from the honey are just amazing. It's a great dish to enjoy any night of the week and is great to make if you're entertaining.
Tips
- Optional variations:
- Add slices of chorizo for extra smokiness.
- Mix in mediterranean vegetables like courgettes, aubergine or fennel.
- For a vegetarian version, replace the chicken with roasted cauliflower or aubergine.
- Add chilli flakes or cayenne pepper for a spicy version.
- This chicken thighs with romesco traybake recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Romesco is a traditional Spanish sauce made with roasted peppers, nuts, garlic, olive oil, and paprika - smoky, nutty, and rich.
Yes - just ensure your bread is gluten-free, or omit it. The rest of the recipe is naturally dairy-free.
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How to make this Chicken Thighs with Romesco Traybake
Ingredients
- 4 large skin on bone in chicken thighs
- salt and freshly ground black pepper
- 225g whole new potatoes, larger ones halved
- 2 tsp smoked paprika or smoked hot pimenton
- 1 tbsp olive oil
- 1 ciabatta roll (approx. 75g), torn into chunks
- 2 tbsp sherry vinegar
- 2 tsp honey
- 1 large roasted red pepper (approx. 125g), chopped into bite-size pieces, plus 1 tbsp of juice from the jar
- a handful of flat leaf parsley, roughly chopped
Instructions
- Heat the oven to 200C/180C fan/gas 6. Season the chicken thighs well and put them into a medium roasting tin, skin side up, with the potatoes, and roast for 15 minutes.
- Mix the paprika and olive oil together in a small bowl, then brush it over the chicken and potatoes. Roast another 15 minutes.
- Place the bread chunks in among the potatoes and chicken, and cook for a final 15 minutes in the oven until the bread is golden and the chicken and potatoes are crisp and cooked through.
- Meanwhile, mix together the vinegar and honey with 1 tbsp of juice from the pepper jar.
- When the tin comes out of the oven, add the dressing, chopped peppers and parsley to the tin, and serve.
- Enjoy with a green salad, some more bread to mop up the delicious sauce, or your choice of vegetable side dishes.
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Chicken Thighs with Romesco Traybake
Equipment
Ingredients
- 4 large skin on bone in chicken thighs
- salt and freshly ground black pepper
- 225 g (7.9 oz) whole new potatoes larger ones halved
- 2 tsp smoked paprika or hot smoked pimenton
- 1 tbsp olive oil
- 1 ciabatta roll (approx. 75g) torn into chunks
- 2 tbsp sherry vinegar
- 2 tsp honey
- 1 large roasted red pepper (approx. 125g) chopped into bite-size pieces, plus 1 tbsp of juice from the jar
- a handful of flat leaf parsley roughly chopped
Instructions
- Heat the oven to 200C/180C fan/gas 6. Season the chicken thighs well and put them into a medium roasting tin, skin side up, with the potatoes, and roast for 15 minutes.
- Mix the paprika and olive oil together in a small bowl, then brush it over the chicken and potatoes. Roast another 15 minutes.
- Place the bread chunks in among the potatoes and chicken, and cook for a final 15 minutes in the oven until the bread is golden and the chicken and potatoes are crisp and cooked through.
- Meanwhile, mix together the vinegar and honey with 1 tbsp of juice from the pepper jar.
- When the tin comes out of the oven, add the dressing, chopped peppers and parsley to the tin, and serve.
- Enjoy with a green salad, some more bread to mop up the delicious sauce, or your choice of vegetable side dishes.
Notes
- Optional variations:
- Add slices of chorizo for extra smokiness.
- Mix in mediterranean vegetables like courgettes, aubergine or fennel.
- For a vegetarian version, replace the chicken with roasted cauliflower or aubergine.
- Add chilli flakes or cayenne pepper for a spicy version.
- This chicken thighs with romesco traybake recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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