Crispy smoked paprika chicken thighs with broccoli

Name: Crispy smoked paprika chicken thighs with broccoli
Total time: 50 min
Cuisine: British
Ingredients: 8 bone in skin on chicken thighs; 2 tbsp olive oil; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; 0.5 tsp ground black pepper; 400g tenderstem broccoli; 1 lemon, cut into wedges

Chicken thighs with shatteringly crisp skin, roasted on one tray with tenderstem broccoli. Hands-off and full of flavour.

Time50 min
LevelEasy
Costabout £1.63 a head
Oven220°C (200°C fan)

4 servings

Ingredients

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8bone in skin on chicken thighs
2 tbspolive oil
2 tspsmoked paprika
1 tspgarlic powder
1 tspsalt
½ tspground black pepper
400 gtenderstem broccoli
1lemoncut into wedges

Method

1
Heat the oven to 220°C (200°C fan). Pat the chicken thighs very dry with kitchen paper. Dry skin is the secret to crispness.
2
Mix half the oil with the paprika, garlic powder, salt and pepper. Rub all over the thighs.
3
Place the thighs skin side up on a large roasting tray, leaving space between them. Roast for 30 minutes.
30 min
4
Toss the broccoli in the remaining oil with a pinch of salt. Tuck it around the chicken and roast for 12 to 15 minutes more, until the skin is deep golden and the juices run clear.
13 min 30 s
5
Rest for 5 minutes, then serve with the lemon wedges and the juices from the tray.
5 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.