Serves 2

A super-quick, boldly-flavoured dinner that can be whipped up in no time. Serve with your choice of starchy sides (like potatoes, rice or pasta) and drizzle the paprika-flavoured pan juices over!


4 small chicken thighs
drizzle olive oil
1 tsp smoked paprika
½ red pepper, seeds removed and cut into chunks
½ green pepper, seeds removed and cut into chunks
1 red onion, peeled and quartered
salt and freshly ground black pepper
chopped parsley, to garnish


Preheat the oven to 180°C.

Use a sharp knife to trim the excess skin and fat from the chicken thighs. Place into a large bowl and drizzle over some olive oil. Add the smoked paprika and use clean hands to rub the mixture into the chicken. Place the chicken thighs skin-side up onto a roasting tray and pop into the oven for 10 minutes.

After 10 minutes, add the red pepper, green pepper and red onion quarters to the roasting tray and gently toss the vegetables in the rendered fat in the roasting tray to lightly coat the vegetables. Return the tray to the oven for an additional 20-25 minutes, or until the chicken has cooked through (the juices will run clear when pierced).

Season with salt and freshly ground black pepper and garnish with a scattering of freshly chopped parsley. Serve with your choice of starchy sides (like potatoes, rice or pasta) and drizzle over any pan juices.


TIP: Be sure to keep the root intact when quartering the red onions (it helps hold its pretty shape).