Paprika & Lemon Chicken Thighs

Paprika & Lemon Chicken Thighs

  • Thigh
  • 4
  • 65 minutes
  • Medium
Bringing a taste of the Mediterranean. This fabulous recipe came about after Stephanie was discussing ideas with her daughter on her return home from one of her many travels. It’s such a versatile combination that lends itself beautifully to be served with couscous, rice or waxy potatoes. Any leftovers can be served on wraps for lunch the following day. 

Ingredients

For the chicken paste

  • 8 Herb Fed chicken thighs
  • 1 tablespoon smoked paprika
  • 1 tablespoon Sea Salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon of olive oil
  • 1/2 lemon - juiced
  • 1 teaspoon garlic powder

Pat the chicken dry, then rub on the paste

For the veggies

  • 2 x red peppers chopped chunky
  • 1 x orange pepper chopped chunky
  • 1 x yellow pepper chopped chunky
  • 1 x courgette chopped chunky
  • 1 garlic bulb
  • Fresh thyme leaves (only about 1/2 a tablespoon)

Thanks to: @stephs_fooddiary 

Method

  1. Once seasoned place the chicken thighs on a roasting tray and pop in a hot oven at around 220c for around 10 minutes.
  2. Then add all the beautiful chopped vegetables into the baking tray along with the chicken and pop it back into the oven to roast for 30 minutes or until the vegetables are beautifully roasted to your liking and the chicken is cooked though.
  3. Please note that if you leave the chicken bone in the thighs, then they may require a little longer to cook. 

2 meals in one! (We deboned the thighs and made a delicious stock from the bones along with the onion skins and pepper stalks). Perfect for that collagen boost and its many health benefits.