Ingredients
What you need
- 520g chicken thigh fillets
- 450g chestnut mushrooms
- 800g new potatoes
- 2 red onion
- 2 tsp smoked paprika
- 1 lemon
- 1 bunch flat leaf parsley
- 2 tbsp olive oil
You'll also need
oven, large roasting tray, knife, chopping board
Dinner recipe
Smoky Paprika Chicken Mushroom Traybake with Lemon and Parsley
A family traybake with chicken thigh fillets, chestnut mushrooms, new potatoes, smoked paprika, and lemon.
50 min640 kcal4 base servingsDinnerTraybakeFamily FriendlyOne Pan
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Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
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Method
Step by step
Step 1Prepare the tray
Heat the oven to 220C/200C fan/gas 7. Halve the potatoes, cut the chestnut mushrooms into even pieces, slice the onions, and pat the chicken thigh fillets dry.
Step 2Season the base
Toss the potatoes, onion, chestnut mushrooms, smoked paprika, olive oil, and salt on a large roasting tray.
Step 3Roast the vegetables
Roast for 18 minutes, turning once, until the potatoes are starting to colour and the vegetables are softening.
Step 4Add the protein
Nestle the chicken thigh fillets into the tray. Roast for 12 to 15 minutes until the protein is hot through and the potatoes are golden.
Step 5Add freshness
Squeeze over the lemon, scatter with chopped flat leaf parsley, and rest for 3 minutes.
Step 6Finish and serve
Divide between plates with the pan juices spooned over the top and crisp potato edges shared out.