Recipe of Quick Garden Herb & Paprika Chicken Traybake
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Many issues can more or less influence the taste quality of Garden Herb & Paprika Chicken Traybake, ranging from the type of ingredients, then the number of contemporary components, to make and serve it. Don’t worry about making ready delicious Garden Herb & Paprika Chicken Traybake at dwelling, because as long as you already know the tips, this dish generally is a special treat.
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I tried something similar to this last night with fish and failed (the sauce was much too sweet and didn’t taste that great). This dish is my comeback kid, it has the natural savoury flavours I like. I picked the herbs from my garden in the driving rain, I was so determined to make this dinner. As all good mid week meals should be, this requires minimal prep then can be left in the oven to do its magic. #cookingwithyui
Components and spices that need to be Take to make Garden Herb & Paprika Chicken Traybake:
- 4 chicken thighs (I used organic)
- 400 g tin chopped tomatoes
- 10 new potatoes, halved
- 4 rosemary sprigs
- 5 sage leaves
- 3 garlic cloves, sliced
- 2 tsp smoked paprika
- Salt and pepper
- 1 tsp cornflour
Steps to make to make Garden Herb & Paprika Chicken Traybake
- Add all the ingredients (except the cornflour) to a high sided baking tray or dish.
- Cover with foil and bake on the centre of the oven at 180 C for 30 mins. After 30 mins mix the cornflour with a little water and stir it into the sauce. Then re-cover and allow to bake for a further 30 minutes.
- Finally uncover for a final 5 minute blast before serving.
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