Smoky Paprika Chicken Thighs with Roasted Sweet Potato

Ingredients

• 8 bone-in chicken thighs
• 800 g sweet potatoes
• 2 tsp smoked paprika
• 4 clove garlic cloves
• 3 tbsp olive oil
• 1 tsp dried oregano
• 2 red onion
• 1 lemon

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Peel and chop the sweet potatoes into 3cm chunks. Halve the red onions and cut into wedges.

2. 2

   In a large roasting tin, toss the sweet potato and onion with 2 tbsp olive oil, half the smoked paprika, and a pinch of salt and pepper.

3. 3

   Mix the remaining paprika, oregano, crushed garlic, and 1 tbsp olive oil together. Slash each chicken thigh twice and rub the mixture all over.

4. 4

   Nestle the chicken thighs on top of the vegetables in the roasting tin.

5. 5

   Roast for 40 minutes until the chicken skin is golden and crispy and the sweet potato is tender. Squeeze over the lemon juice before serving.