Spanish Paprika Chicken

DINNER

Lunch

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

CATEGORYLunch

16th June 2017 by Hannah Jowett

Serves 4

Hands on cooking time = 35 minutes + marianding overnight

Ingredients

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

Mariande

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

METHOD

Marinade the chicken

Add all of the marinade ingredients to a large bowl or large plastic food bag
Add the chicken to the bowl or bag and jiggle about until the chicken is completely coated
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

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