Baked garlic and paprika thighs
served with courgette, parmesan and mint salad

Prep time
Cook time

In this easy recipe, garlic and paprika add delicious Portuguese flavour to chicken thighs.


  • 8 thighs
  • Salt and pepper
  • 1/2 cup olive oil
  • 8 cloves garlic, minced
  • 2 tbsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh oregano, chopped

Sweet-potato fries and mayo

  • 1/2 bag of sweet potato fries
  • 1/2 cup mayonnaise
  • 2 tbsp green pesto
  • Squeeze of lemon


  • 1 packet courgettes, cut into ribbons
  • 1/2 packet patty pans, cut into discs
  • 20g mint, roughly chopped
  • 1 block of parmesan, grated
  • Lemon
  • Olive oil
  • Salt and pepper


  • Preheat the oven to 200°C degrees.
  • Clean and dry the chicken thighs, and season with salt and pepper. Set aside.
  • Heat the olive oil in a small skillet. Add the garlic, smoked paprika, red pepper flakes and oregano. Cook for about 1 minute over medium heat, taking care you don't burn the garlic.
  • Pour the olive oil/paprika mixture over the thighs, making sure they are thoroughly coated. Put the thighs onto a baking dish and bake for about 45 minutes, or until the chicken legs are cooked through.
  • Cook the sweet-potato fries according to instructions on the packaging. Mix the mayonnaise with the pesto and lemon.
  • To make the salad, mix the courgettes, patty pans, mint and parmesan. Dress with lemon, olive oil, salt and black pepper.
  • Serve the salad with the chicken, mayonnaise and sweet-potato fries.