Paprika Herb Chicken
Wheat-Free | Dairy-Free | High-Protein
A vibrant, aromatic dish featuring succulent chicken paired with golden baby potatoes, fresh herbs, and bright citrus. This recipe is naturally wheat-free and packed with fresh flavours, making it an effortless yet elegant centerpiece for any table.
Prep time: 15 mins | Cook time: 35 mins | Servings: 4
Ingredients
Chicken: 3 to 4 skin-on chicken fillets or breasts
Potatoes: 500g baby potatoes, halved
Citrus & Aromatics: 2 fresh lemons (juiced and zested, plus extra wedges for serving), 4 cloves garlic (minced), smoked paprika
Herbs & Oils: 4 tbsp extra virgin olive oil, 2 tbsp fresh parsley (finely chopped), 1 tbsp fresh oregano or thyme
Seasoning: Sea salt and freshly cracked black pepper to taste
The Method
Prep the potatoes. Preheat your oven to 200°C (180°C fan). Toss the halved baby potatoes with a generous drizzle of olive oil, salt, and pepper, then spread them evenly on a baking tray.
Prepare the marinade. In a small bowl, whisk together the olive oil, paprika minced garlic, lemon zest, lemon juice, chopped herbs, salt, and pepper. Coat the chicken thoroughly with the mixture.
Roast to perfection. Nestle the chicken pieces among the potatoes on the baking tray. Roast in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the potatoes are tender and golden-brown.
Garnish and serve. Garnish with extra freshly chopped parsley and serve immediately with fresh lemon wedges on the side.