This paprika roast chicken features juicy and flavourful thighs and drumsticks with whole peppers and sliced onions. Made with simple ingredients and minimal prep, it's a foolproof dish for any night of the week!
The original recipe is from Jamie Oliver's One: Simple One-Pan Wonders recipe book. There's loads of delicious looking recipes in it!
The chicken pieces end up beautifully tender with a smoky sweet finish. The sliced onions are delicious - some are tender and juicy having cooked in the red wine vinegar and some have lovely crispy edges. Finally, the garlic will easily squeeze out of their skins and be soft and sweet. A delicious combination!
Tips
- Chillis – be careful when eating the chillis…they may be pretty hot!!
- This paprika roast chicken recipe can easily be adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Smoked paprika gives a bold, smoky flavour. Sweet paprika is milder. Use a mix for balance.
The internal temperature should be 74C at the thickest part of the thighs and drumsticks, and juices should run clear.
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How to make this Paprika Roast Chicken
Ingredients
- 1kg skin on bone in chicken thighs and drumsticks
- 2 large onions (approx. 350g), finely sliced
- 8 cloves garlic
- 8 fresh bay leaves
- 2 tbsp red wine vinegar
- 8 fresh mixed-colour chillis, pricked all over (see Tips)
- salt and freshly ground black pepper
- 1 tsp smoked paprika, plus extra for dusting (optional)
- 1 tbsp runny honey
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Put the chicken into a large cold shallow casserole dish or ovenproof frying pan and place on a high heat. Fry for 10 minutes, or until golden all over, turning regularly.
- Add the onions to the pan along with the whole unpeeled garlic cloves and the bay leaves. Then add the chillis and red wine vinegar, season with salt and freshly ground black pepper and mix well.
- Make sure the chicken is skin side up, sprinkle over the paprika, then roast for 30 to 35 minutes. Drizzle the honey over the chicken, add an extra dusting of paprika, if you like, then return to the oven for a final 5 minutes, or until the chicken pulls easily away from the bone (use a meat thermometer to check the internal temperature of each piece of chicken is 74C).
- Discard the bay leaves. The cloves of garlic will easily squeeze out of their skins for eating.
- Enjoy with shop bought or homemade crusty bread, chunky oven chips, or salad.
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Paprika Roast Chicken
Ingredients
- 1 kg (2.2 lb) skin on bone in chicken thighs and drumsticks
- 2 large onions (approx. 350g) finely sliced
- 8 cloves garlic
- 8 fresh bay leaves
- 2 tbsp red wine vinegar
- 8 fresh mixed-colour chillis pricked all over (see Notes)
- salt and freshly ground black pepper
- 1 tsp smoked paprika plus extra for dusting (optional)
- 1 tbsp runny honey
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Put the chicken into a large cold shallow casserole dish or ovenproof frying pan and place on a high heat. Fry for 10 minutes, or until golden all over, turning regularly.
- Add the onions to the pan along with the whole unpeeled garlic cloves and the bay leaves. Then add the chillis and red wine vinegar, season with salt and freshly ground black pepper and mix well.
- Make sure the chicken is skin side up, sprinkle over the paprika, then roast for 30 to 35 minutes. Drizzle the honey over the chicken, add an extra dusting of paprika, if you like, then return to the oven for a final 5 minutes, or until the chicken pulls easily away from the bone (use a meat thermometer to check the internal temperature of each piece of chicken is 74C).
- Discard the bay leaves. The cloves of garlic will easily squeeze out of their skins for eating.
- Enjoy with shop bought or homemade crusty bread, chunky oven chips, or salad.
Notes
- Chillis – be careful when eating the chillis…they may be pretty hot!!
- This paprika roast chicken recipe can easily be adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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