Paprika chicken tray bake

This has only a few ingredients and is once again a one pot wonder – the ingredients are full of flavour which is why this traybake works so well. Paprika adds a wonderful smokiness which makes this a success. I love a tray bake and I have many different recipes this one I adapted so to use what I had in the fridge however If you had chorizo this works beautifully here. It was delicious and one I will make again. Bring the roasting tin to the table and serve with a big green salad.


Ingredients

750g new potatoes sliced
2 red peppers
5 chicken breasts
2 garlic cloves chopped
Olive oil
1 tbsp Smoked Paprika
250ml chicken stock

Method

1. Preheat oven to 180C fan/160C/gas 4, in an oven proof baking dish lay out the sliced new potatoes. Sprinkle with paprika, season with salt and pepper and season generously with olive oil. Pour over the chicken stock and cover with tin foil.

2. Place in the oven for 30 mins, after 30 mins remove dish from oven, discard the tin foil and arrange the red peppers and garlic on top of the potatoes, return to the oven for 15 mins.

3. After 20 mins place the chicken breasts on the potatoes sprinkle with smoked paprika add red peppers and bake for 25 mins – be careful not to over cook the chicken. Allow the chicken to rest for 5 minutes, then serve hot.

Note adjust the timings for your chicken depending on weight.