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Ingredients
Method
- 8 chicken thighs, skin on and bone in
- 3 tbsp oil
- 4 peeled garlic cloves
- 3 birdseye chillies
- 1 tbsp red wine vinegar
- 2 tsp hot smoked paprika
- 2 lemons, cut into wedges
- Preheat the oven to 200C. Transfer the chicken to a baking tray and drizzle with 1 tbsp of oil and some sea salt. Roast for 40 mins or until golden all over. Meanwhile, toss the garlic, chillies, paprika, vinegar and remaining oil in a food processor. Season well, then blitz until smooth.
- Increase the oven to 220C. Brush the sauce all over the chicken and return to the oven for 10 mins, basting with more sauce halfway through. When crisp and cooked through, transfer to plates and serve with chips and lemon wedges for squeezing.
1 hr
4 serving
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