ROSEMARY AIOLI RECIPES

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PAPRIKA CHICKEN THIGHS WITH AïOLI AND ROSEMARY ROASTIES



Paprika chicken thighs with aïoli and rosemary roasties image

This easy, one-pan chicken dinner with potatoes is packed with Spanish flavours like sweet red peppers, rosemary and smoky paprika. Keep the washing up to a minimum with our stress-free traybake recipes collection.

Provided by Amanda James

Total Time 30 minutes

Prep Time 30 minutes

Yield Serves 2-3

Number Of Ingredients 11

4 tbsp olive oil
2 tbsp smoked paprika
2 tsp garlic granules
4 skinless boneless free-range chicken thighs
400g maris piper or other floury potatoes, sliced
3-4 rosemary sprigs, leaves picked and chopped, plus extra for serving
1 large red pepper, seeds removed, cut into quarters
1 large red onion, cut into 6 wedges
Dairy-free/vegan aïoli to serve (optional) – we used Leon Garlic Aioli
You’ll also need
Large oven tray (at least 20cm x 30cm)

Steps:

  • Heat the oven to 200°C fan/gas 7. In a large bowl, mix together 2 tbsp of the olive oil, the paprika and the garlic granules with plenty of salt and black pepper. Add the chicken thighs, turning to coat, then leave to one side for the mixture to marinate.
  • Add 1 tbsp olive oil to a large oven tray and put in the oven for 5 minutes to heat up. Remove the tray from the oven and add the potatoes and rosemary, drizzle over the remaining 1 tbsp olive oil, then put back in the oven to roast for 20 minutes, tossing the potatoes after 10 minutes.
  • After 20 minutes, add the red pepper, onion and marinated chicken to the tray. Return the tray to the oven, then roast for 20 minutes more until the chicken is cooked through and the veg are tender and slightly charred. Serve with aïoli, if you like, and some extra rosemary sprinkled over.

Nutrition Facts : Calories 572kcals, FatContent 40.4g (20.2g saturated), ProteinContent 13g, CarbohydrateContent 36.5g (4g sugars), FiberContent 5.4g

SQUID RECIPES - BBC GOOD FOOD



Squid recipes - BBC Good Food image

Cooking with squid is quick and easy. Whether you buy it whole or portioned into rings, calamari can be fried, braised or barbecued in no time.

Provided by Good Food team

Number Of Ingredients 1

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ROSEMARY-PAPRIKA CHICKEN AND FRIES RECIPE - NYT COOKING
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they’re cut into matchsticks and browned on a sheet pan; and there’s a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.
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  • Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.
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