On Saturday I’m leaving to travel through Spain, starting from Barcelona we will then visit Seville, Cordoba, Granada and finally Marbella. Continue reading
Crispy Chicken Thighs with Bell Peppers
Recipe for 4
8 chicken thighs
1 lemon (juice and zest)
1 tbsp. dried basil
4 bell peppers
2 tbsp. olive oil
2 tsp. smoked paprika
Salt and pepper
Heat oven at 220°C.
In a bowl combine the lemon zest, lemon juice, dried basil, 1 tbsp. olive oil, smoked paprika, salt and pepper. Mix together.
Make three incisions on each chicken thigh and coat it with the marinade (if you want more flavour leave the chicken to marinate for up to a day).
Take the bell peppers and cut them into strips. Cut the onions in half and quarter each half. Place the vegetables in a baking tin with 1 tbsp. olive oil, salt and pepper. On top place a rack with the chicken on it. Bake the whole thing in the oven for about 30-35 min or until the chicken has browned and the bell peppers are soft. Serve by itself or with some rice or potatoes.