Smoky Paprika Chicken Thighs with Roasted Sweet Potato
Ingredients
- 8 bone-in chicken thighs
- 800 g sweet potatoes
- 2 tsp smoked paprika
- 4 garlic cloves
- 3 tbsp olive oil
- 1 tsp dried oregano
- 2 red onion
- 1 lemon
Nutrition (per serving)
- Calories
- 762 kcal
- Protein
- 47.6 g
- Carbohydrate
- 42 g
- of which sugars
- 16.3 g
- Fat
- 41.9 g
- of which saturates
- 10.6 g
- Fibre
- 9 g
- Salt
- 0.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
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
Nestle the chicken thighs on top of the vegetables in the roasting tin.
- 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.
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