Smoky chicken & potato salad

• 500gChicken thigh fillets
• 2 tspSmoked paprika
• 1 tbspOlive oil
• 1Lemon
• 750gBaby new potatoes
• 200gFine green beans
• ½Red onion
• 4Spring onions
• 150mlHalf-fat crème fraîche
• 1 tbspDijon mustard

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 220C (200C fan). Toss the chicken with the paprika, oil, lemon zest and a good pinch of salt, and lay it out on a lined tray.

2. 2

   Roast for 25 minutes, until cooked through and charred at the edges. Leave it to rest on the tray.

   25 min, mostly hands-off

3. 3

   Meanwhile, halve any big potatoes, cover with cold salted water and bring to the boil. Simmer for 15 minutes, adding the trimmed beans for the last 4, until the potatoes are tender and the beans still have some bite.

   22 min, mostly hands-off

4. 4

   Drain and leave to steam dry and cool for 15 minutes. Halve the potatoes and cut the beans into short lengths.

   17 min, mostly hands-off

5. 5

   Meanwhile, finely chop the red onion and slice the spring onions. Stir the crème fraîche with the dijon, the lemon juice, the red onion and half the spring onions, and season well.

6. 6

   Slice the chicken and stir any red juices from the tray into the dressing. Toss the potatoes and beans with the dressing, pack into tubs and top with the chicken and the rest of the spring onions.