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Chicken thighs with romesco traybake in a white enamel roasting tin with a bottle of oil and bowl of salad in the background.

Chicken Thighs with Romesco Traybake

By: Deborah
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! 
PREP: 10 minutes
COOK: 45 minutes
TOTAL: 55 minutes
Course: Main
Cuisine: Spanish
Servings: 2 people
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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

Calories: 900kcal | Carbohydrates: 47g | Protein: 53g | Fat: 55g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 279mg | Sodium: 1289mg | Potassium: 1215mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1703IU | Vitamin C: 54mg | Calcium: 71mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken romesco traybake recipe, chicken traybake recipe, one pan, summer food, traybake
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