Garlic Paprika Chicken & Potatoes

Ingredients

• 6–8 chicken thighs or drumsticks
• 700–800 g potatoes
• 1 large onion
• 3–4 garlic cloves
• 2 tomatoes, chopped, or 200 g canned tomatoes
• 2 tbsp cooking/olive oil
• 2 tsp paprika
• 1 tsp dried thyme or mixed herbs
• ½ tsp black pepper
• 1–1½ tsp salt
• ½ tsp curry powder, optional
• 150 ml chicken stock or water
• 1 tbsp lemon juice, optional
• Fresh parsley, optional

Method

1. Heat your oven to 200°C (180°C fan). Cut the potatoes into medium chunks and slice the onion.
2. Mix the chicken with oil, paprika, garlic, thyme, salt, pepper and curry powder if using. Rub the seasoning well into the chicken.
3. Put the potatoes, onion and tomatoes into a baking dish. Season lightly with salt and pepper and pour in the stock/water.
4. Place the chicken skin-side up on top of the potatoes.
5. Bake uncovered for 40–50 minutes, turning/stirring the potatoes after about 25 minutes. The chicken should be fully cooked and nicely browned; for safety, the thickest part should reach 75°C.
6. For extra colour, use the grill/broiler for the final 3–5 minutes. Finish with lemon juice and parsley.