The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 4 large potatoes
- 2 onion
- 80g rocket
-
200g passata(tomatoes, salt, citric acid)
- 1 unwaxed lemon
- 4 garlic clove
- 2 pepper
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 600g British Free Range chicken thighs
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
30g Pitted Kalamata Olives(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 handful of fresh basil
-
10g chicken stock powder(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 598Kcal |
| 411kJ | 2501kJ | |
| Fat | 3.9g | 24g |
| of which saturates | 1.0g | 6.0g |
| Carbohydrates | 9g | 56g |
| of which sugars | 2.0g | 12g |
| Protein | 6.5g | 39g |
| Salt | 0.19g | 1.2g |
| Fibre | 1.8g | 11g |
High protein
1/3 daily fibre
6 plants
Low sat fat
Spanish-style Chicken with Chilli Potatoes & Olive Tomato Sauce
Fill the dining table with the flavours of a Spanish holiday. British free-range chicken thighs simmer in a rich tomato & veg sauce with smoky paprika and garlic. Dish up with chilli roasted potatoes, Delicious!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a medium frying pan & a measuring jug
Oven time
- Dice the potatoes into 3cm chunks
- Add the potatoes to one side of the lined baking tray and toss with 1 tbsp oil and a pinch salt and pepper. Roast for 15 mins
- After 15 mins, add the chilli paste to the potatoes (add less for less heat). Lay the chicken thighs flat onto the other side of the lined baking tray and toss with 1 tsp oil, the paprika & oregano and a pinch of salt and pepper. Return to the oven and roast for 16 mins, until the chicken is cooked through and the potato is soft and golden
Prep the veg
- Meanwhile, thinly slice the peppers and onions. Finely chop or crush the garlic. Pick the basil leaves from the stalks and roughly chop. Halve the lemon
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 5-7 mins, until soft. Add the garlic and cook for 30 secs
Simmer simmer
- Add the passata, stock powder, the olives and 100ml water to the veg pan. Bring to a boil and simmer for 5-6 mins, until the sauce thickens. Season with salt and pepper
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, add the chicken thighs to the sauce and turn to coat
Plate up
- Serve the chicken and sauce onto plates, with the chilli potatoes and rocket alongside. Drizzle the rocket with the juice from the lemon (or to taste) and 1 tsp olive oil. Sprinkle the basil over the chicken to finish
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