Paprika Chicken Thighs with Roasted Vegetables
Paprika chicken thighs with roasted vegetables is a warm, satisfying dinner.
Nutrition per serving
Protein per 100 kcal: 8.3g · Energy from macros: 34% protein / 20% carbs / 46% fat
Ingredients
- 400g boneless skinless chicken thighs
- 2 tbsp butter
- 4 garlic cloves
- 1 tsp smoked paprika
- 300g baby potatoes, halved
- 2 carrots
- 1 red onion
- 1 zucchini
- 1 tbsp olive oil
- 1 tsp thyme
- Salt
- Pepper
- Lemon wedges, to serve
Instructions
Preheat the oven to 200°C. Toss the vegetables with the olive oil, salt and thyme on a baking tray. Season the chicken thighs with paprika, salt and pepper.
Sear the thighs in a hot pan for 3 minutes per side until golden. Add the garlic butter, then combine the thighs with the vegetables on the tray.
Roast for 25 minutes until cooked through, rest briefly and serve with lemon wedges.
Paprika chicken thighs with roasted vegetables is a warm, satisfying dinner — tender chicken thighs seasoned with smoked paprika, seared until golden, then roasted with baby potatoes, carrots, red onion and zucchini in garlic butter and thyme, served with lemon wedges. A high-protein, fuss-free plate that all comes together on one tray.
