Kylling og grønnsaker i langpanne

Preheat the oven to 220 °C.

Cut 800 g potatoes into chunks, 3 medium carrot into batons, 2 medium onion into wedges and 1 medium red bell pepper into pieces.

Spread the vegetables on a roasting tray. Toss with half the 2 tbsp olive oil and half the 1 tsp salt.

Place 800 g chicken thighs on top. Brush with the remaining oil and season with 1 tbsp paprika and the rest of the salt.

Roast for 35–40 minutes until the chicken is cooked through and the potatoes are golden.