Smoky Paprika Chicken Thighs with Roasted Peppers

• 8bone-in, skin-on chicken thighs, about 1.6 kg including bones
• 2 tspsmoked paprika
• 1 tspsweet paprika
• 1 tspground cumin
• 3 tbspgarlic-infused olive oil
• 30 mllemon juice
• 3red peppers, deseeded, cut into strips
• 2yellow peppers, deseeded, cut into strips
• 3spring onions, green tops only, sliced
• 15 gflat-leaf parsley, chopped
• Fine salt, to taste
• 300 gcooked white rice, optional (optional)
• 1lemon, cut into wedges, optional (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C/fan 180°C. In a small bowl, mix both paprikas, the cumin, garlic-infused oil and lemon juice into a loose paste. The oil spreads the spices evenly across the chicken and peppers. Season the paste generously with salt and plenty of black pepper.
2. 2Tip the pepper strips into two large roasting trays and toss with half the spiced oil until every strip is glossy and properly coated. Spread them out in a single layer; crowd the tray and they'll steam pale and watery instead of catching and sweetening at the edges.
3. 3Take a moment to dry the chicken thighs. Rub them all over with the remaining spiced oil, working it under the skin where you can, and season the skin again with a pinch more salt. Lay the thighs skin-side up on top of the peppers with space between each one so the skin can render and crisp rather than poach.
4. 4Roast for 45–55 minutes, swapping the trays halfway through, until the peppers are soft and the thickest part of each thigh reaches 75°C for 30 seconds.
5. 5Pull the tray out and rest the chicken for 5 minutes so the peppers drink up the smoky, paprika-stained juices pooling beneath them.
6. 6Serve the thighs with the roasted peppers and tray juices. Scatter over the sliced spring onion tops and chopped parsley, and add optional lemon wedges and hot cooked rice if using.

Per serving

kcal

111

protein

1.9g

fibre

3.1g

carbs

10.3g

fat

7.6g