AI illustration

Paprika chicken traybake

Why it worksBone-in chicken thighs cost much less than breast. Their fat melts onto the potatoes below and gives them flavour.

Ingredients

• 800 g chicken thighs, bone-in
• 1 kg potatoes
• 300 g carrots
• 300 g onions
• 5 g paprika
• 20 ml sunflower oil

Method

1. Heat the oven to 200 °C (fan oven 180 °C). Cut the potatoes into 3 cm pieces, the carrots into thick sticks and the onions into quarters.
2. Put the vegetables on a large oven tray. Mix them with the oil, the paprika and 1 teaspoon of salt. Spread them out in one layer.
3. Put the chicken thighs on top, skin side up, and sprinkle a little salt on the skin.
4. Roast for 45 minutes without stirring. The chicken is ready when the skin is brown and there is no pink meat near the bone.

A portion: about 560 kcal · 37 g protein · 54 g carbs · 21 g fat