One pan Paprika Chicken w Roast Potatoes + Salad
This recipe is easy, tastes delicious and can be prepared ahead of time, only to be popped into the oven at the end of a busy day. We always try to buy organic (and at least free range) meat and chicken drumsticks are one of the most affordable options to feed a hungry family. This is a simple one pan dinner, that is sure to please even some of the fussiest eaters!
Ingredients
- 10 chicken drumsticks
- 2 tbsp olive oil
- 1 tbsp rice malt syrup or honey
- 1 tbsp smoked paprika
- 1 tsp dried thyme leaves
- 2 tsp sea salt
- ground black pepper to taste
- 2 tbsp kalamata olives pitted
- 2 tbsp sesame seeds
- 5 potatoes peeled, diced and par boiled
- 1 tbsp olive oil for potatoes
Mixed Salad
- 300 grams mixed fresh greens pre-packed from Cole/Woolworths
- 1 large cucumber diced
- 1/2 red capsicum diced
- 1/2 avocado diced
- 2 tbsp light salad dressing of choice or use our 'sides' collection
Instructions
- Pre heat oven to 200 degrees
- In a bowl, mix together olive oil, rice malt syrup, paprika, thyme, olives, sea salt & pepper until well combined.
- Add in the chicken drumsticks and toss to coat well.
- Cover two trays with baking paper.
- On the first tray, layer chicken and then cover with half of the remaining marinade. Sprinkle the chicken with sesame seeds.
- On the second tray, add the pre boiled potatoes, in a flat layer on the tray. Drizzle with a little olive oil, and season generously with sea salt.
- Place your tray of chicken and potatoes into the preheated oven.
- After 20 minutes of cooking, remove the chicken from the oven and baste again with the remaining marinade.
- Return to the oven and roast a further 10 mins or until the chicken is cooked through (when inserting a fork to pierce the skin of the chicken, the juice will run clear, not pink or bloody).
- The time this takes will vary depending on the size of your chicken legs, so keep an eye on things, so they don't overcook.
- Once chicken is cooked, remove tray from the oven, cover with foil and allow to rest.
- Increase oven temperature to 220 degrees C and cook the potatoes for a further 5-10 mins to crisp up. Keep a watch!
- In a large salad bowls, combine all chopped salad ingredients with your greens and stir through a light dressing of choice.
- Remove potatoes and serve with chicken and your side salad.
- Enjoy!
Notes
You can marinade the chicken ahead of time (up to 24 hours before cooking). Once cooked, this can be kept in the fridge for up to 3 days.
Increase the batch and keep the leftovers for a great, high protein lunch.
Nutrition
Calories: 589kcalCarbohydrates: 48gProtein: 33gFat: 30gSaturated Fat: 6gFiber: 8gSugar: 6gVitamin C: 76mgCalcium: 101mgIron: 4mg
Tried this recipe?Let us know how it was!