Turmeric and Paprika Chicken Thighs, Jersey Royals, and Green Beans with a Creamy Herb Sauce
This recipe is for when you get home and don’t have loads of energy to cook dinner but still want to eat something fresh and filling. The prep for this takes less than 10 minutes, and you’ll have a full meal for four ready to plate in under an hour while you got to sit with your feet up most of the time. Make sure not to skip the sauce!
Ingredients
For the chicken, Jersey Royals, and green beans
- 1 kg skin on and bone in chicken thighs
- 500 g Jersey Royals, quartered
- 200 g green beans
- 1 tsp turmeric powder
- 1 tsp sweet smoked paprika
- 1 tsp garlic powder, divided
- 2 1/2 tbsp olive oil
- juice from 1/2 lemon
- salt and pepper
For the sauce
- 1/2 cup sour cream
- juice from 1/2 lemon
- 8 g parsley, chopped
- 3 g chives, chopped
- 3 g dill, chopped
- black pepper and salt to taste
Instructions
- Preheat your oven to 200c/180 fan and line a baking tray with paper for easier clean up.
- Coat the Hersey Royals in a mixture of 1 tbsp oil, 1/2 tap garlic powder, 1/2 tsp salt, and a few grinds of fresh black pepper. Lay the Jersey Royals out on your tray.
- Combine the turmeric, smoked paprika, 1/2 tsp garlic powder, 1 tbsp of oil, 1 tsp salt, and a few grinds of fresh black pepper in a bowl. Coat your chicken thighs in the mixture until well covered. Add the chicken thighs to your sheet and cook for 30 minutes. Shuffle your potatoes part way through cooking.
- While your chicken is cooking, you can prepare your sauce by simply mixing the ingredients together in a bowl. The measures can be doubled if you like additional sauce. Refrigerate until it’s time to serve.
- After the 30 initial minutes of cooking, toss the green beans with the remaining 1/2 tbsp olive oil, juice from half a lemon, salt and pepper. Add these to the tray for an additional 10-12 minutes.
- Once the chicken and green beans are cooked through, plate with the herby sauce and enjoy.