Smoky Paprika Chicken with Sweet Potato & Red Onion

• 8bone-in skin-on chicken thighs, about 1.6 kg including bones
• 1 kgpeeled sweet potatoes, cut into 3 cm chunks
• Fine salt, to taste
• 2 tspsmoked paprika
• 1 tsphot paprika
• 1 tspgarlic granules
• 2red onions, cut into wedges
• 1 tbspsherry vinegar
• 1 tsphoney
• 3 tbspolive oil
• 1 tspground coriander
• 15 gflat-leaf parsley, chopped
• 300 grocket, optional (optional)
• 1 tbspolive oil, for the optional rocket (optional)
• 1 tbsplemon juice, for the optional rocket (optional)
• 20 gtoasted mixed seeds, optional (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C/fan 180°C. Blot the chicken thighs well.
2. 2In a large bowl, combine the smoked paprika, hot paprika, ground coriander and garlic granules with 2 tbsp olive oil and a generous pinch of salt and pepper. Stir into a loose, rust-red paste.
3. 3Toss the chicken in the spice paste, working a little under the skin.
4. 4Arrange skin-side up in a large roasting tin with a finger's gap between each thigh. Don't crowd the tin; pieces touching steam each other and the skin goes flabby instead of crisp. Use two tins if you need to.
5. 5Tip the sweet potato chunks and red onion wedges into the same bowl, add the remaining 1 tbsp oil, season well with salt and pepper, and toss to coat. Scatter around; not under; the chicken so the skin stays exposed to the dry heat of the oven.
6. 6Roast for 40–45 minutes until the sweet potato is tender and the thickest meat, away from the bone, reaches 75°C for 30 seconds. Swap the tins between shelves if needed for even cooking.
7. 7For the last 5 minutes of roasting, mix the vinegar and honey with 1 tbsp hot tray juices. Drizzle over the chicken and vegetables and return to the oven.
8. 8Rest for 5 minutes and scatter with parsley. Share the meat from the eight thighs between six people with the vegetables. If using rocket, dress with its optional oil and lemon juice and scatter over the optional seeds.

Per serving

kcal

238

protein

3.7g

fibre

6.7g

carbs

41g

fat

7.3g