This chicken thighs with romesco traybake 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 would be great to make if you're entertaining.
Tip
- This chicken thighs with romesco traybake recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 4 whole 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
- 100g ciabatta bread, torn into chunks
- 2 tbsp sherry vinegar
- 2 tsp honey
- 3 whole roasted red peppers, chopped into bite-size pieces, plus 1 tbsp of juice from the jar
- a handful of flat leaf parsley, roughly chopped
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Instructions
- Heat the oven to 200C/180C fan/gas 6. Season the chicken thighs well and put them into a medium roasting tin with the potatoes, and roast for 15 minutes.
- Sprinkle over the paprika and the olive oil and toss everything together. Roast for 15 minutes more.
- 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 tray comes out of the oven, add the dressing, chopped peppers and parsley to the tin, and serve.
- Enjoy with a green salad and glass of red wine on the side!
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Tray-Baked Chicken Thighs with Romesco
Ingredients
- 4 whole chicken thighs
- salt and freshly ground black pepper
- 225g whole new potatoes larger ones halved
- 2 tsp smoked paprika or hot smoked pimenton
- 1 tbsp olive oil
- 100g ciabatta bread torn into chunks
- 2 tbsp sherry vinegar
- 2 tsp honey
- 3 whole roasted red peppers 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 with the potatoes, and roast for 15 minutes.
- Sprinkle over the paprika and the olive oil and toss everything together. Roast for 15 minutes more.
- 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 tray comes out of the oven, add the dressing, chopped peppers and parsley to the tin, and serve.
- Enjoy with a green salad and glass of red wine on the side!
Notes
- This chicken thighs with romesco traybake recipe is easily adapted if you’re cooking for less or more people.
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