Looking for a comforting chicken dinner with plenty of flavour and a creamy finish? This Mary Berry Paprika Chicken Thighs Recipe brings together juicy bone-in chicken thighs, sweet and smoked paprika, roasted potatoes and vegetables, chorizo, and green olives, finished with a smooth soured-cream and chicken-stock sauce.
The chicken is roasted until golden with crisp skin while the vegetables become tender and the paprika flavours develop. With the ingredients, equipment, step-by-step cooking method, serving ideas, storage guidance, FAQs, and nutrition information all covered, you can follow the recipe from preparation through to serving and leftovers.
Equipment
Equipments for Mary Berry Paprika Chicken Thighs Recipe:
You only need a few basic kitchen tools to make this Mary Berry Paprika Chicken Thighs recipe successfully. Using the right equipment helps the Mary Berry Paprika Chicken Thighs Recipe cook evenly, keeps preparation simple, and makes cleaning up much easier after your meal.
- Large roasting tin – Holds the chicken and vegetables in a single layer for even roasting.
- Roasting tin – Useful if preparing a smaller batch or roasting vegetables separately.
- Large pan – Ideal for making the creamy paprika sauce.
- Frying pan – Used to brown the chicken or cook ingredients before roasting.
- Baking dish – A good alternative to a roasting tin if needed.
- Small bowl – Perfect for mixing seasonings and spices.
- Whisk – Helps blend the sauce until smooth.
- Slotted spoon – Makes it easy to lift cooked ingredients while leaving excess liquid behind.
- Kitchen paper or paper towel – Used to pat the chicken dry for crispier skin.
- Baking sheet – Handy for warming bread or roasting extra vegetables.
- Foil – Covers the dish if needed to prevent over-browning during cooking.
- Airtight container – Keeps leftovers fresh for storage.
- Oven – Roasts the chicken until tender with crispy skin.
- Refrigerator – Safely stores leftovers before reheating.
Table of Contents
Ingredients
Ingredients for Mary Berry Paprika Chicken Thighs Recipe:
This Mary Berry Paprika Chicken Thighs Recipe uses fresh vegetables, warming spices, and everyday pantry staples to create a rich, creamy meal. Bone-in chicken thighs provide the best flavour and stay wonderfully juicy, while paprika, herbs, and a creamy sauce bring everything together. Optional serving ingredients are also included if you would like to complete the meal with your favourite side dishes.
| Ingredient | Quantity |
| Bone-in, skin-on chicken thighs | 8 |
| New potatoes, halved | 750g |
| Red onions, cut into wedges | 2 medium |
| Red bell pepper, sliced | 1 |
| Yellow bell pepper, sliced | 1 |
| Chestnut mushrooms, halved | 250g |
| Garlic cloves, crushed | 3 |
| Olive oil | 2 tbsp |
| Sunflower oil | 1 tbsp |
| Sweet paprika | 2 tsp |
| Smoked paprika | 2 tsp |
| Salt | 1 tsp, or to taste |
| Freshly ground black pepper | ½ tsp |
| Fresh thyme leaves | 2 tsp |
| Chicken stock | 300ml |
| Full-fat soured cream | 200ml |
| Cornflour | 1 tbsp |
| Chorizo, sliced | 150g |
| Pitted green olives (such as Manzanilla olives or Queen olives) | 100g |
| Chopped parsley | 2 tbsp |
| Crusty bread (optional, for serving) | As needed |
| Long-grain rice (optional, for serving) | As needed |
| Wild rice (optional, for serving) | As needed |
| Green beans (optional, for serving) | As needed |
| Green salad (optional, for serving) | As needed |
| Plain yogurt or sour cream (optional, for serving) | As needed |
How to Make Mary Berry Paprika Chicken Thighs Recipe
Step 1: Preheat the Oven
Preheat your oven to 200°C (180°C Fan/Gas Mark 6). Lightly grease a large roasting tin with a little olive oil to prevent the ingredients from sticking.
Step 2: Prepare the Vegetables
Add the halved new potatoes, red onion wedges, sliced red and yellow peppers, chestnut mushrooms, and crushed garlic to the roasting tin. Drizzle with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and toss everything together until evenly coated.
Step 3: Roast the Vegetables
Spread the vegetables into an even layer and roast for approximately 20 minutes. Starting the potatoes and vegetables first helps them become tender while allowing the chicken to develop a beautifully golden finish later.
Step 4: Prepare the Paprika Chicken
While the vegetables are roasting, pat the bone-in, skin-on chicken thighs completely dry with kitchen paper. In a small bowl, combine the sweet paprika, smoked paprika, fresh thyme, sunflower oil, salt, and black pepper to make a seasoned paprika rub.
Step 5: Coat the Chicken Thighs
Rub the paprika mixture evenly over each chicken thigh, making sure the seasoning covers the skin and sides. This helps create deeply flavoured, golden and crispy chicken skin as the thighs roast.
Step 6: Add the Chicken and Chorizo
Remove the roasting tin from the oven and arrange the seasoned chicken thighs skin-side up among the vegetables. Scatter the sliced chorizo around the chicken and vegetables. Return the roasting tin to the oven and roast for 30–35 minutes, or until the chicken is thoroughly cooked and the skin is golden and crisp.
Step 7: Prepare the Creamy Paprika Sauce
While the chicken is roasting, place a large pan over medium heat. Add a little of the cooking juices from the roasting tin if needed, then stir in the cornflour and the remaining paprika seasoning. Gradually pour in the chicken stock, whisking continuously to prevent lumps and create a smooth sauce.
Step 8: Add the Soured Cream
Reduce the heat to low and gradually stir in the full-fat soured cream. Continue stirring gently until the sauce becomes smooth and creamy. Avoid boiling the sauce, as high heat can cause the soured cream to split.
Step 9: Add the Green Olives
Stir the pitted green olives into the creamy paprika sauce and allow them to warm through gently. Their savoury flavour complements the smoky paprika, chicken and chorizo.
Step 10: Bring Everything Together
Once the chicken is cooked through and the vegetables are tender, spoon the creamy paprika sauce over the chicken and roasted vegetables. Return the roasting tin to the oven for approximately 5–10 minutes, uncovered or loosely covered with foil if the chicken is already sufficiently browned.
Step 11: Rest and Garnish
Remove the roasting tin from the oven and allow the chicken to rest for about 5 minutes. Sprinkle over the chopped fresh parsley just before serving.
Step 12: Serve
Serve the Mary Berry Paprika Chicken Thighs Recipe hot with the roasted potatoes, peppers, mushrooms, chorizo and green olives, spooning plenty of the creamy paprika sauce over the chicken. Crusty bread, long-grain rice, wild rice, green beans or a fresh green salad can be served alongside.
Expert Tips for Mary Berry Paprika Chicken Thighs
After making this recipe several times, I have found that a few simple techniques make a noticeable difference. Paying attention to the chicken, vegetables, and sauce helps create the best flavour, texture, and appearance every time.
- Pat chicken skin completely dry before adding the seasoning so it roasts into beautifully crispy chicken skin.
- Roast vegetables first to give a proper head start for potatoes, ensuring they become tender at the same time as the chicken.
- Avoid overcrowding the pan and keep everything in a single layer. Otherwise, the ingredients will steam rather than roast.
- Use bone-in skin-on thighs whenever possible because they stay juicy and develop deeper flavour during roasting.
- Don’t be shy with generous seasoning, especially when using paprika, as it helps build a richer overall taste.
- If cooking extra chicken, brown chicken in batches instead of all at once so the meat can caramelize properly.
- Always taste the sauce before serving. A small squeeze of lemon can brighten the creamy flavours without making the dish sharp.
- If preparing ahead, you can chill before baking for several hours to let the flavours develop.
- When warming leftovers, reheat gently over low heat to keep the silky sauce smooth, then spoon the flavorful pan juices over the chicken before serving.
Serving Suggestions
How to serve Mary Berry Paprika Chicken Thighs:
This Mary Berry Paprika Chicken Thighs Recipe is best enjoyed serve hot while the chicken is juicy and the creamy sauce is fresh. It makes a wonderful family dinner or easy weeknight dinner, and pairs well with simple sides that soak up the delicious pan juices.
- Serve with long-grain rice or wild rice for a filling meal.
- Add steamed green beans or a crisp green salad for freshness.
- Enjoy with warm crusty bread to soak up the creamy sauce.
- Spoon over creamy buttery mash or cooked orzo for extra comfort.
- Finish with a sprinkle of chopped parsley for colour and flavour.
- Add a dollop of plain yogurt or sour cream for a cool, creamy contrast.
- Pair with sparkling water, iced tea, or a chilled white wine, followed by fresh berries or lemon sorbet for dessert.
Storage
How to store Mary Berry Paprika Chicken Thighs:
Room Temperature
- Allow the chicken to cool for no more than 2 hours before storing.
- Transfer leftovers to an airtight container as soon as they have cooled.
Refrigerator
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in oven at 180°C until piping hot throughout.
- Cover with foil while reheating to keep the chicken moist, then uncover for a few minutes to crisp the skin if desired.
Freezer
- Freeze cooled portions in a freezer-safe container for up to 2 months.
- Defrost overnight in the refrigerator before reheating.
- Warm in the oven at 180°C or 200°C (400°F) on a baking sheet until fully heated.
FAQs
Q: Can I use chicken breasts instead of thighs?
Yes, you can. Chicken breasts cook more quickly, so reduce the cooking time to about 20–25 minutes and check that they are fully cooked before serving.
Q: Can I use chicken thighs instead of breasts?
Yes, and many people prefer them because they stay more tender. Bone-in thighs usually need 5–10 minutes longer than chicken breasts to cook through.
Q: Which is better, sweet paprika or smoked paprika?
Both work well, but they give different flavours. Sweet paprika is mild, while smoked paprika adds a deeper smoky flavor to the dish.
Q: Why are my vegetables soft instead of roasted?
This usually happens because of an overcrowded pan. Spread the vegetables in a single layer so they become beautifully roasted vegetables instead of steaming.
Q: Can I prepare this recipe in advance?
Yes. You can make ahead by preparing everything earlier in the day. Simply assemble ahead, chill before baking, and cook when you’re ready to serve.
Q: Why did my sauce separate?
The most common reason is soured cream splitting from high heat. Keep the heat low and reheat gently if warming leftovers.
Q: Can I leave out the olives?
Absolutely. If you do not enjoy green olives, Manzanilla olives, or Queen olives, simply leave them out or replace them with extra vegetables.
Q: How should I reheat leftovers?
For the best juicy chicken, warm leftovers slowly in the oven or on the hob. Gentle reheating helps keep the sauce smooth and prevents the chicken from drying out.
Nutrition
Mary Berry Paprika Chicken Thighs nutritions:
The following estimated nutrition is based on one serving of approximately 2 chicken thighs with vegetables. These values are approximate and may vary depending on the ingredients and portion sizes used.
| Nutrient | Amount Per Serving |
| Calories | 700 kcal |
| Protein | 48g |
| Carbohydrates | 40g |
| Sugars | 7g |
| Fat | 40g |
| Saturated Fat | 11g |
| Fibre | 6g |
| Sodium | 980mg |
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