Smoky Chicken Thighs With Charred Veg

Pat the chicken thighs dry. Season with smoked paprika, garlic, oregano, salt, black pepper and half the oil, rubbing the seasoning over the chicken. Cut the peppers, zucchini and red onion into large pieces and toss them with the remaining oil, a little salt and pepper.

Heat the oven to 220°C. Spread the vegetables over a roasting tray in a single layer and roast for 15–20 minutes, turning once, until they are beginning to soften and colour at the edges.

Heat a grill pan or heavy frying pan over medium-high heat. Add the chicken thighs and cook for 5–6 minutes on the first side until deeply browned and charred. Turn and cook for another 5–7 minutes, or until the chicken is cooked through.

Transfer the cooked chicken to a plate to rest. Put the roasted vegetables into the hot grill pan in batches if necessary and cook for 3–5 minutes, turning occasionally, until they pick up dark charred edges without becoming soft or mushy.

Return the rested chicken to the pan with the charred vegetables. Toss everything together for 1–2 minutes so the vegetables pick up the smoky pan flavours. Squeeze over fresh lemon juice and taste, adding a little more salt or black pepper if needed.

Transfer the smoky chicken thighs and charred vegetables to a warm serving platter. Scatter over the chopped parsley or coriander and serve immediately with extra lemon wedges. Add rice, flatbread or a crisp green salad if you want a larger meal.