Directions
- 1Preheat oven to 200°C (400°F).
- 2Toss the baby potatoes, peppers, and red onion in olive oil, smoked paprika, oregano, garlic, lemon juice, salt, and pepper.
- 3Spread the mixture onto a baking tray.
- 4Nestle the chicken thighs among the vegetables, skin-side up.
- 5Drizzle the chicken with a little more olive oil and lemon juice and season well.
- 6Bake for an hour, until the chicken skin is crispy and golden and the potatoes are tender.
- 7Mix mayonnaise, smoked paprika, lemon juice, grated garlic, and honey in a bowl to make the mayo.
- 8Heat olive oil in a pan over high heat.
- 9Add the Padrón peppers and cook for 3-4 minutes, tossing occasionally, until blistered and softened.
- 10Sprinkle the Padrón peppers with flaky salt.
- 11Drizzle the smoky paprika mayo over the traybake or serve on the side.
- 12Plate up with the blistered Padrón peppers and enjoy!
Ingredients
- 6 bone-in, skin-on chicken thighs
- 400 g baby potatoes, halved
- 60 g chorizo
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 red onion, sliced
- 3 cloves chopped garlic or minced garlic cloves
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp chili flakes
- Salt
- black pepper
- 1 lemon
- 4 tbsp mayonnaise
- 1 tsp smoked paprika
- 1 tsp lemon juice
- 1 clove Very Lazy garlic or grated garlic clove
- 1 tsp honey
- 150 g Padrón peppers
- 1 tbsp olive oil
- Flaky sea salt
Equipment
ovenbaking traybowlpan
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