Name: Spanish chicken traybake
Total time: 55 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 400g new potatoes, halved; 3 tbsp runny honey; 2 tbsp olive oil; 2 tbsp red wine vinegar; 2 tbsp sweet smoked paprika (pimentón), (see cook's notes); 4-6 whole chicken thighs; 3 red peppers, sliced; 50g pitted green olives, quartered; a small bunch flat-leaf parsley, chopped; green salad, to serve

400g new potatoes
halved
3 tbsp runny honey
2 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp sweet smoked paprika (pimentón)
(see cook's notes)
4-6 whole chicken thighs
3 red peppers
sliced
50g pitted green olives
quartered
a small bunch flat-leaf parsley
chopped
green salad
to serve

Method

step 1
Boil the potatoes in salted water for 10 minutes until just tender. Drain well.
step 2
Heat the oven to 200C/fan 180C/gas 6. Whisk together the honey, oil, vinegar and paprika with some seasoning, and pour over the chicken thighs, peppers and potatoes in a roasting tin. Roast for 40 minutes, stirring halfway, until the chicken is cooked through and the potatoes are golden and crisp – add a splash of water if the sauce is starting to catch on the bottom of the tray.
step 3
Stir the olives and parsley through the traybake, and serve with a green salad.