The smoky paprika, tomato, oregano and hickory notes in Paella Spice are far too useful to save only for rice. Here they turn chicken and colourful vegetables into a simple traybake with crisp edges and rich roasting juices.

🥣 Ingredients

• 6 bone-in, skin-on chicken thighs
• 750g baby potatoes, halved
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 250g cherry tomatoes
• 1 red onion, cut into wedges
• 2 tbsp Paella Spice
• 3 tbsp olive oil
• 1 lemon, cut into wedges
• Sea salt, to taste

👩‍🍳 Instructions

1. Heat the oven to 220°C/200°C fan/gas 7. Toss the potatoes with 1 tbsp oil and ½ tbsp Paella Spice. Roast for 15 minutes.
2. Mix 1 tbsp seasoning with 1 tbsp oil and rub over the chicken.
3. Turn the potatoes, then add the chicken, peppers, tomatoes and onion. Drizzle with remaining oil and seasoning.
4. Roast for 35–40 minutes until the chicken skin is crisp and the thickest part reaches at least 75°C.
5. Rest for 5 minutes, squeeze over lemon and season to taste.

⏱️ Timings

• Prep: 15 minutes
• Cook: 55 minutes
• Serves: 4–6

🍽️ Serving Suggestions

Serve with leafy greens, aioli or a simple cucumber salad.

💚 Why This Recipe Works

Starting the potatoes first makes them properly crisp, while the chicken juices and seasoning flavour the entire tray.

🌶️ Try It With

Boost the oregano with Oregano or add more savoury garlic using Garlic Flakes.

🍽️ More Recipes Using Paella Spice

• Paella-Spiced Cod with Crispy Potatoes
• Smoky Mushroom & Artichoke Paella
• Prawn, Pea & Roasted Pepper Rice
• Spanish-Inspired Seafood Paella
• Chicken & Chorizo Paella

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