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Paprika Wedges, Baked Chicken & Ragu

30 April 2019

The 3 parts of this dish work brilliantly together, but of course you could make each element separately

Recipe by Sally Bee, our culinary expert.  Sally is all about healthy food that tastes amazing!


Baked Chicken
8 skinless, boneless, chicken thighs
Sprinkle smoked paprika
Sprinkle LoSalt

4 red potatoes - washed
Drizzle olive oil
Sprinkle smoked paprika
Sprinkle LoSalt

1 large onion, chopped
1 yellow pepper, chopped
2 red peppers, chopped
1 clove garlic, crushed
10 cherry tomatoes, halved
Drizzle olive oil
Handful fresh basil
Handful chopped parsley
1 tin of chopped tomatoes
2 handfuls of spinach
Handful of olives


1. Preheat oven to 200˚C.
2. Start by placing the chicken thighs in a baking tray and sprinkling with a little LoSalt and smoked paprika.
3. The chicken will need 40 mins in the oven.
4. Meanwhile, quickly slice the potatoes into slim wedges and pop these on another baking tray with a drizzle of olive oil, sprinkle of smoked paprika and LoSalt.
5. The potatoes will need around 35 mins to bake, so put these in the oven beside the chicken thighs (giving the thighs a quick shake).
6. While the potatoes and chicken are cooking, sauté the onion, peppers and garlic with a drizzle of olive oil in a non-stick frying pan over a medium heat for 8-10 mins.
7. Now add the cherry tomatoes, the basil and the tinned tomatoes. Sauté for another 15 minutes, adding the chopped parsley, spinach and olives at the end of cooking.
8. Serve the Ragu first, with the chicken thighs piled on top and the wedges on the side.