Spanish Paprika Chicken

A summer friendly tray bake which is great served with quinoa, brown rice or steamed greens. Best served hot but makes a great cold lunch 

Serves 4

Hands on cooking time = 35 minutes + marianding overnight 


6 - 8 skinless chicken thighs (depending on size and how hungry you are)



2 tsp smoked Paprika 

Juice of 1/2 lemon

1/2 tsp chilli flakes 

1 tsp mixed herbs 

1/2 tsp garlic granules or 1 clove crushed

100ml olive oil

1/2tsp pink himalayan salt

1/2 tsp black pepper 


1 large courgette 

2 bell peppers (your favourite colours) 

400g tin of whole plum tomatoes 


Marinade the chicken 

  1. Add all of the marinade ingredients to a large bowl or large plastic food bag 
  2. Add the chicken to the bowl or bag and jiggle about until the chicken is completely coated 
  3. Seal the bag or cover the bowl with clingfilm and refrigerate: Allow to marinate for at least 1 hour but overnight is ideal 


Assemble the traybake 

  1. Pre-heat the oven to 180*C
  2. Roughly chop the courgettes and red peppers 
  3. Pour the tinned tomatoes into the bottom of a large oven tray 
  4. Add the vegetables to the tray 
  5. Add the chicken and pour in any remaining marinade 
  6. Cook for 35-40 minutes until the chicken is golden brown and the tomato sauce is bubbling 



Recipes created and inspired directly from the FITISM Kitchen.

19th June 2019
19th June 2019
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