Pollo al Pimentón (Smoked Paprika Chicken with Crispy Potatoes)
Bone-in chicken thighs rubbed with smoked paprika and roasted over lemony potatoes until the skin crackles. Green beans join the tray for the last stretch.
- Time1 hr 5
- LevelEasy
- Costabout £2.05 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 636kcal
- 50.3gcarbs
- 7gof which sugars
- 18.8gfat
- 5.2gsaturates
- 64.4gprotein
- 9gfibre
- 2.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Mix the oil, both paprikas, oregano, lemon zest, lemon juice and salt in a large bowl.
- 2
Add the chicken and potatoes and toss until every piece is coated. Tip onto a large baking tray and spread out in a single layer, chicken skin side up.
- 3
Roast for 30 minutes.
30 min - 4
Scatter over the garlic and the lemon wedges, then roast for 15 minutes more.
15 min - 5
Add the green beans, turning them in the juices on the tray, and roast for 10 minutes.
10 min - 6
The chicken skin should be dark red and crisp, the juices should run clear when you pierce a thigh, and the potatoes should be golden at the edges.
- 7
Sprinkle with parsley and serve from the tray.
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.
