Paprika And Lemon Chicken

Photo © Anne-Marie Minhall

If it's been a long week then I sometimes like to get into a one tray state of mind to enjoy my supper.

This was one such time.

There's something quite satisfying about knowing that once the chopping, slicing & marinating of lovely things is done, all you have to do is pop everything in one tray & then introduce it to the oven.

In the meantime, you can glance at the papers, listen to something comedic on the radio or just gaze out of the window & judge people.

Here's what's on the menu - zingy, smokey chicken with succulent new potatoes.

For one but this lasted me for two days.

3 Plump Chicken Thighs - Skinless & Boneless

1 Lemon

1 tbsp Chopped Oregano or Tarragon (both work really well)

Olive Oil

350g New Potatoes

4-5 Garlic Cloves Unpeeled (optional)

1 tsp Smoked Paprika

Oven on at 220C/200C/Gas Mark 7

Finely grate the zest of the lemon & squeeze the juice

Mix in a shallow dish together with the fresh herb you've chosen

Add a tbsp of the Olive Oil plus some seasoning before popping the chicken thighs in the marinade & making sure they get a good coating

Cover & leave in the fridge for 1 to 3 hours if you wish or cook straight away

The potatoes are halved or quartered, you decide, before spreading over a roasting tin

Another tbsp of the oil goes on the top together with the garlic and the paprika

Pop a wire rack on top & then place the chicken onto it

In the oven for 30-40 minutes

Moist chicken with tender, warming potatoes.

Asparagus on the side for me but it would work just as well with a leafy salad.

There was some lemon left over, a fresh squeeze of that before sitting down to eat was the finishing touch.

AMM