Pan-Roasted Paprika Chicken
- 2 large chicken breasts, halved
- 500g potatoes, cut into wedges
- 1 large onion, cut into wedges
- 6 carrots, peeled and halved lengthways
- 4 slices of lemon, pips removed
- 1½ tablespoons of paprika
- 2 teaspoons of dried thyme or 4 sprigs & a large pinch of chopped leave of fresh thyme
- 400ml chicken stock
- 1 tablespoon of chicken gravy granules
- 1 teaspoon of ready chopped garlic
- 1 tablespoon of lemon juice
- 3 tablespoons of oil
- Preheat the oven to 200°C / 180°C fan / gas mark 6 / 400°F.
- Prep the veg; wash, peel and chop as per ingredients list.
- In a large roasting pan, toss the potatoes, carrots, onions and lemon slices in 2 tablespoons of oil.
- Season with salt & pepper. Sprinkle the dried / chopped fresh thyme over the veg, and if using fresh place the sprigs on top of veg.
- Put pan on the middle shelf of the oven for 40 minutes.
- After 45 minutes, slice the chicken breasts in half lengthways to create 4 thinner fillets.
- Drizzle 1 tablespoon of oil over the chicken, and sprinkle 1 tablespoon of paprika over the breasts, covering both sides evenly. Add salt & pepper to season.
- Remove the pan from the oven and place the chicken breasts on top of the veg. Return the pan to the oven until the chicken is cooked through – around 15-20 minutes.
- Once the chicken is cooked, remove the pan from the oven and pop the chicken and veg on a plate and cover to keep warm. Throw out the lemon pieces and thyme sprigs if using fresh.
- Make up the chicken stock.
- Put the roasting pan on the hob and add the chicken stock, 1 teaspoon of dried thyme or the chopped leaves, 1 teaspoon of paprika, chopped garlic, chicken gravy granules and lemon juice.
- Heat the pan on the hob, stirring until all ingredients are combined and the sauce thickens a little. Season lightly with salt & pepper.
- Drizzle the sauce over the chicken and veg. Best served with garlic bread or green vegetables such as brocolli or grean beans.
- Use a heavy roasting pan that can withstand being heated on the hob.
- You can use fresh or dried thyme; if using dried, this tends to be more concentrated in flavour so you need to use less than you would if using fresh.
- You can use whichever oil you prefer to cook with – I’d recommend olive or vegetable in this recipe.
- I always use stock pots to make stock rather than cubes as they give a much richer and tastier stock. Knoor chicken stock pots are my favourites.
- Similarly, I like to use Bisto Best chicken gravy granules; they cost a bit more but I really think the extra flavour and quality is worth it.
- You can use chicken thighs if you prefer; just ensure the meat is fully cooked until the juices run clear.