1. Preheat the oven to 200°C fan / 220°C.
2. Marinate the chicken: In a bowl, toss the chicken thighs with olive oil, smoked paprika, garlic, salt and pepper. Set aside.
3. Prepare the veg: On a large baking tray, toss the carrots, beetroot and red onion with olive oil, herbs, salt and pepper. Roast in the oven for 25 minutes.
4. Add the chicken: Nestle the chicken thighs among the vegetables and return to the oven for a further 20 minutes, or until the chicken is cooked through and the skin is golden.
5. Make the romesco: While the tray bakes, blitz all romesco ingredients in a blender until smooth but slightly textured. Adjust seasoning to taste.
6. Cook the quinoa: Rinse thoroughly, then simmer in salted water for 15 minutes until fluffy. Drain and toss with parsley and lemon zest.
7. Serve: Plate up a bed of quinoa, top with roast roots and chicken thighs, and spoon over the romesco.

Multi-Cooker Option:

• Preheat the Ninja Foodi or air fryer to Air Crisp at 200°C. Place veg in the basket and cook for 10 minutes.
• Add marinated chicken thighs on top and Air Crisp for a further 18–20 minutes, turning halfway.
• Chicken should reach 74°C internal temperature in the thickest part.
• Romesco sauce and quinoa remain unchanged.