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Herby chicken roast with peppers & almond pesto
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650g pack garlic and herb chicken thighs
1 tsp Cooks’ Ingredients Smoked Paprika
180g pack red Romano peppers, seeded and cut into bitesize pieces
1 red onion, cut into thin wedges
500g pack Parmentier potatoes
4 tbsp roasted pepper and almond pesto
½ x 25g pack flat leaf parsley, chopped, plus extra to serve
1. Preheat the oven to 200°C, gas mark 6. Put the chicken into a large roasting tin and rub with the paprika. Surround with the peppers, onion and potatoes. Dot the butter from the potatoes around the pan, then roast for 45 minutes, until the chicken and potatoes are crisping up.
2. Combine the pepper pesto with the chopped parsley, then spoon it on top of the chicken.
3. Shuffle the vegetables around in the pan a little to encourage even cooking, then roast for a further 5-10 minutes until the sauce is starting to melt, the potatoes and peppers have good colour and the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Serve scattered with the rest of the parsley.
This recipe was first published in September 2019.