December 08, 2018
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Potatoes, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Bone-in Pieces more
Add toRecipe Book
Add toShopping List
"From our Sunday newspaper The Sunday Times. Times are estimated."
Preheat oven to 220°C (425°F).
Place the chicken, 1 teaspoon of the paprika, the harissa, 1 tablespoon of the oil and the orange juice in a large bowl and mix to combine and then set aside for 5 minutes.
Wrap 2 pieces of the bacon around each thigh and place on a large oven tray lined with non-stick baking paper and cook for 20 minutes.
While the chicken is cooking, place the potato on a well-greased oven tray, drizzle with the remaining oil and cook for 10–12 minutes, turning halfway, or until golden brown.
Place the salt, mint, remaining paprika and pepper in a small bowl and mix to combine and sprinkle the potato and chicken with a little of the paprika salt.
Serve with lettuce, mayonnaise and paprika salt.
For the best chicken wings with the perfect sauces you can try tonight!
Looking for turkey leftover recipes? Everyone knows that after a wonderful Christmas...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
It's gonna be one of those nights. The kind of night when every recipe...
I love Indian food. Most of all ~ Indian Butter Chicken. I will be honest...
There is something about this time of year that gets my head swimming. The...