This one-pan paprika chicken and potatoes recipe is a flavorful blend of spices with a tender chicken and hearty potatoes. It's easy to prepare, and the one-pan method makes clean up a breeze. Perfect for a weeknight dinner or a cozy weekend meal.
The ingredients list for this recipe is quite straightforward and most ingredients should be readily available at your local supermarket. However, make sure not to miss the paprika - it's what gives the chicken its distinctive flavor and color. If you don't already have this spice in your pantry, you can find it in the spices aisle.
One-Pan Paprika Chicken and Potatoes Ingredients
Chicken thighs: These are the star of the show in this recipe, they're flavorful and remain juicy during baking.
Dijon mustard: It gives a tangy flavor lift to the chicken.
Lemon: Adds freshness and acidity, balancing out the richness of the chicken.
Paprika: The key seasoning that gives our chicken a smoky, sweet flavor and a beautiful color.
Olive oil: used for marinating the chicken and roasting the potatoes, it adds a wonderful, rich flavor.
Baby potatoes: They are the perfect size for this dish and they'll roast up crispy on the outside and tender on the inside.
Red onion: Adds a burst of sweet and tangy flavor.
Garlic cloves: Adds a savory flavor to the dish.
Cherry tomatoes: They add a burst of juicy sweetness.
Thyme sprigs: Fresh thyme adds a delicate, earthy flavor.
Parsley leaves: Used for garnishing at the end, it adds a pop of color and a hint of fresh flavor.
One reader, Barclay Patino says:
This one-pan paprika chicken and potatoes recipe is a game-changer! The flavors are incredible, and the dish is so easy to make. The chicken is juicy, and the potatoes are perfectly seasoned. It's a hit with my family every time. I highly recommend trying it out!
Cooking Techniques for Paprika Chicken and Potatoes
How to prepare the chicken: Trim the excess chicken skin and fat from the thighs, sprinkle with salt and pepper, and marinate in a mixture of mustard, lemon juice, paprika, and olive oil.
How to prepare the vegetables: Cut the baby potatoes into halves, peel and cut the red onion into wedges, and halve the cherry tomatoes.
How to bake the chicken and vegetables: Toss the potatoes, onion, and garlic with salt, pepper, and olive oil, spread them in a baking dish, nestle the marinated chicken on top, and bake at 400°F for 30 minutes. Then add the cherry tomatoes and continue baking for another 25-30 minutes until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
How To Make One-Pan Paprika Chicken and Potatoes
Toss in the oven a pan with juicy chicken, fresh vegetables, and savory sauce and you’ll have a delicious one-pan paprika chicken perfect for dinner.
Serves:
Ingredients
- 8chicken thighs,about 3 pounds, bone-in, skin-on, trimmed of excess fat
- 2tbspdijon mustard
- 1lemon,juiced
- 2tsppaprika
- 4tbspolive oil
- 1½lbsbaby potatoes
- 1red onion,cut into 8 wedges
- 6garlic cloves,smashed
- ½pintcherry tomatoes
- sprigsthyme,handful
- 4sprigsparsley leaves,for garnish
Instructions
-
Heat the oven to 400 degrees F. Place a rack in the middle position.
-
With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs. Sprinkle all over with salt and pepper.
-
In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper to taste. Add the chicken thighs and toss to coat. Set aside while you chop the vegetables.
-
Cut the baby potatoes into halves. Peel the red onion and cut it into 8 wedges through the root end. Cut the cherry tomatoes in half, but keep them separate from the other vegetables.
-
In a large baking dish, toss the potatoes, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and top with thyme sprigs.
-
Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400 degrees F for 30 minutes, uncovered.
-
Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.
-
Bake for another 25 to 30 minutes or until the potatoes are tender and an instant-read thermometer inserted into the middle of a thigh registers 165 degrees F. Serve with a salad or crusty bread.
Nutrition
- Calories: 766.49kcal
- Fat: 52.32g
- Saturated Fat: 12.99g
- Trans Fat: 0.22g
- Monounsaturated Fat: 24.57g
- Polyunsaturated Fat: 10.09g
- Carbohydrates: 27.28g
- Fiber: 4.66g
- Sugar: 2.94g
- Protein: 46.16g
- Cholesterol: 252.19mg
- Sodium: 276.99mg
- Calcium: 71.49mg
- Potassium: 1183.77mg
- Iron: 3.99mg
- Vitamin A: 104.17µg
- Vitamin C: 42.03mg
Pro Tip for Perfecting One-Pan Paprika Chicken and Potatoes
To ensure that your chicken thighs are cooked evenly and thoroughly, it's important to trim off any excess skin and fat before marinating. This not only helps the chicken absorb the flavors of the marinade better, but also promotes even cooking. Additionally, when arranging the chicken and vegetables in the baking dish, make sure to nestle the chicken into the vegetables rather than simply placing them on top. This allows the juices from the chicken to seep into the vegetables, enhancing their flavor and ensuring that they cook at the same rate as the chicken.
Time-Saving Tips for Preparing One-Pan Paprika Chicken and Potatoes
Prep ahead: Chop and marinate the chicken the night before to save time on the day of cooking.
Use pre-cut vegetables: Opt for pre-cut baby potatoes and pre-peeled garlic to cut down on prep time.
One-pan cleanup: Line the baking dish with parchment paper for easy cleanup after cooking.
Multi-task: While the dish is in the oven, use the time to prepare a simple salad or set the table for a complete meal.
Invest in quality tools: Invest in a good quality sharp knife and kitchen shears to make prepping the chicken and vegetables quicker and easier.
Organize your workspace: Arrange all the ingredients and tools needed for the recipe before you start cooking to streamline the process.
Substitute Ingredients For One-Pan Paprika Chicken and Potatoes Recipe
chicken thighs - Substitute with bone-in chicken breasts: Bone-in chicken breasts can be used as a substitute for chicken thighs. They are also flavorful and juicy, and they will work well in this recipe.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and texture to Dijon mustard, making it a suitable substitute in this recipe.
lemon - Substitute with white wine vinegar: White wine vinegar can provide the acidity and tanginess that lemon offers in the recipe.
paprika - Substitute with smoked paprika: Smoked paprika can add a deeper, smokier flavor to the dish, enhancing the overall taste.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good substitute for olive oil in this recipe.
baby potatoes - Substitute with sweet potatoes: Sweet potatoes can be used as a delicious and nutritious alternative to baby potatoes in this recipe.
red onion - Substitute with shallots: Shallots have a milder flavor compared to red onions and can be a great substitute in this recipe.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor without the need for mincing or chopping.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are small and sweet, making them a suitable substitute for cherry tomatoes in this recipe.
thyme - Substitute with rosemary: Rosemary can add a fragrant and earthy flavor to the dish, similar to thyme.
parsley leaves - Substitute with cilantro: Cilantro can provide a fresh and vibrant flavor, similar to parsley, as a substitute in this recipe.
Presentation Tips for Paprika Chicken and Potatoes
Elevate the plating: When presenting the dish, focus on creating a visually appealing arrangement. Ensure that the chicken thighs are placed strategically on top of the roasted potatoes and vegetables to create a stunning visual impact.
Incorporate fresh herbs: Garnish the dish with a sprinkle of freshly chopped parsley leaves to add a pop of vibrant green color and a touch of freshness to the overall presentation.
Utilize contrasting colors: Arrange the cherry tomatoes on the dish to create a beautiful contrast against the golden-brown chicken and the roasted potatoes. This will add visual interest and enhance the overall aesthetic appeal of the dish.
Emphasize symmetry: Pay attention to the placement of the components on the plate to create a sense of balance and symmetry. This will showcase attention to detail and precision in the presentation.
Highlight the textures: Showcase the crispy skin of the chicken thighs alongside the tender roasted potatoes and the juicy cherry tomatoes to emphasize the diverse textures present in the dish.
Incorporate a drizzle: Consider adding a delicate drizzle of a complementary sauce, such as a balsamic reduction or a herb-infused olive oil, to add a touch of elegance and flavor to the presentation.
Use high-quality serving ware: Select elegant and refined serving dishes that complement the rustic yet sophisticated nature of the dish, enhancing the overall dining experience for the esteemed guests.
Essential Kitchen Tools for Making One-Pan Paprika Chicken and Potatoes
- Oven: An appliance used for baking, roasting, and heating food.
- Sharp knife: A cutting tool used for slicing and chopping ingredients.
- Large bowl: A container for mixing and tossing ingredients.
- Baking dish: A deep, oven-safe dish used for baking and roasting food.
- Scissors: Cutting tool used for trimming excess chicken skin and fat.
- Whisk: A utensil used for blending and mixing ingredients together.
- Measuring spoons: Utensils used for measuring small amounts of ingredients accurately.
- Measuring cups: Utensils used for measuring dry or liquid ingredients accurately.
- Tongs: Utensils used for flipping and handling the chicken and vegetables while cooking.
- Instant-read thermometer: A tool used to check the internal temperature of the chicken to ensure it is fully cooked.
Storage and Freezing Instructions for One-Pan Paprika Chicken and Potatoes
Let the paprika chicken and potatoes cool completely before storing or freezing. This will prevent condensation from forming and making the dish soggy.
To store in the refrigerator, transfer the cooled chicken and potatoes to an airtight container. It will keep well for up to 4 days in the fridge.
For longer storage, freeze the paprika chicken and potatoes:
- Divide the cooled dish into individual portions or freeze it whole in a freezer-safe container or zip-top bag.
- If using a container, make sure to leave some headspace for expansion during freezing.
- Label the container or bag with the date and contents for easy identification.
Frozen paprika chicken and potatoes will maintain its best quality for up to 3 months. After that, it will still be safe to eat but may experience some changes in texture and flavor.
To reheat, thaw the frozen chicken and potatoes overnight in the refrigerator.
- Transfer the thawed dish to a baking pan and cover with foil.
- Reheat in a preheated 350°F (175°C) oven until heated through, about 20-30 minutes.
- For best results, add a splash of chicken broth or water to help keep the dish moist during reheating.
Alternatively, you can reheat individual portions in the microwave. Place the desired amount on a microwave-safe plate, cover loosely, and heat in 1-2 minute intervals, stirring between each, until heated through.
How to Reheat Leftover Paprika Chicken and Potatoes
Preheat your oven to 350°F (175°C). Transfer the leftover one-pan paprika chicken and potatoes to an oven-safe dish, cover it with aluminum foil, and place it in the preheated oven for about 20-25 minutes, or until the chicken and potatoes are heated through. This method helps to retain the moisture and prevent the chicken from drying out.
For a quicker option, you can use the microwave. Place the leftovers in a microwave-safe dish, cover it with a damp paper towel, and heat it on high power for 2-3 minutes, or until the chicken and potatoes are heated through. Stir the dish halfway through the reheating process to ensure even heating.
If you want to add a crispy texture to the reheated dish, you can use an air fryer. Preheat the air fryer to 350°F (175°C), place the leftovers in the basket, and cook for 5-7 minutes, or until the chicken and potatoes are heated through and slightly crispy on the outside.
For a stovetop method, place the leftovers in a skillet or sauté pan over medium heat. Add a splash of chicken broth or water to the pan to prevent the dish from drying out. Cover the pan with a lid and heat the leftovers for 5-7 minutes, stirring occasionally, until the chicken and potatoes are heated through.
If you want to give your leftovers a fresh twist, consider shredding the paprika chicken and using it as a filling for tacos, burritos, or sandwiches. You can also dice the potatoes and use them as a base for a hearty breakfast hash, topped with a fried egg and some fresh herbs.
Interesting Trivia About Paprika Chicken and Potatoes
Paprika is a spice made from dried and ground red peppers. It adds a rich, smoky flavor and vibrant color to dishes.
Budget-Friendly One-Pan Paprika Chicken and Potatoes
The cost-effectiveness of this paprika chicken and potatoes recipe is quite high. The ingredients, such as chicken thighs, potatoes, and onion, are affordable and readily available. The dish provides a hearty and satisfying meal for a family of four at an approximate cost of $20. The combination of flavors and the simplicity of preparation make it a great option for a budget-friendly and delicious dinner. Overall Verdict: 9/10
Is This Paprika Chicken and Potatoes Dish Healthy?
This one-pan paprika chicken and potatoes recipe is a relatively healthy dish with a good balance of protein, carbohydrates, and vegetables. The use of chicken thighs provides a good source of protein, while the baby potatoes offer complex carbohydrates and fiber. The inclusion of red onion, garlic, cherry tomatoes, and herbs adds flavor and valuable nutrients to the dish.
However, there are a few aspects that could be improved to make the recipe even healthier:
- The recipe calls for a significant amount of olive oil, which is high in calories. While olive oil is a healthy fat, reducing the quantity could help lower the overall calorie count of the dish.
- Chicken thighs are higher in fat compared to chicken breasts. Using skinless chicken breasts instead could reduce the fat content without compromising on flavor.
- The recipe doesn't include a significant amount of leafy greens or other non-starchy vegetables, which are essential for a well-rounded, nutritious meal.
To further enhance the nutritional value of this recipe, consider the following suggestions:
- Reduce the amount of olive oil used in the recipe by half, or substitute some of it with a lower-calorie cooking spray
- Use skinless chicken breasts instead of chicken thighs to reduce the overall fat content
- Add more non-starchy vegetables to the dish, such as bell peppers, zucchini, or Brussels sprouts, to increase the fiber and nutrient content
- Serve the dish with a side salad or steamed leafy greens to round out the meal and add more vitamins and minerals
Editor's Opinion on This Paprika Chicken and Potatoes Recipe
The one-pan paprika chicken and potatoes recipe is a delightful combination of flavors and textures. The mustard and paprika marinade infuses the chicken with a zesty and smoky essence, while the roasted vegetables add a comforting and hearty element to the dish. The simplicity of preparing everything in one pan makes it a convenient and time-saving option for a delicious weeknight meal. The addition of fresh herbs and lemon brightens the overall dish, creating a well-balanced and satisfying culinary experience. This recipe is a winner for both its ease of preparation and its impressive, mouthwatering results.
Enhance Your One-Pan Paprika Chicken and Potatoes Recipe with These Unique Side Dishes:
Similar Recipes to One-Pan Paprika Chicken and Potatoes
Appetizer and Dessert Pairings for One-Pan Paprika Chicken and Potatoes
Why trust this One-Pan Paprika Chicken and Potatoes Recipe:
This recipe offers a delectable combination of paprika-infused chicken thighs and perfectly roasted baby potatoes. The marinade, featuring zesty lemon juice and aromatic paprika, ensures a burst of flavor in every bite. The use of dijon mustard adds depth, while the addition of thyme and parsley leaves brings a fresh, herbaceous note. The method of baking everything in one pan allows the flavors to meld, resulting in a harmonious and satisfying dish. Trust in the simplicity and balance of this recipe for a delightful dining experience.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Copycat Culver’s Chicken Tenders Recipe
Grilled Chicken & Veggies Over Rice Recipe
Cheesy Asparagus Stuffed Chicken Breast Recipe
Cream Cheese Banana Bread Recipe
Homemade Chicken Ramen Recipe
Slow Cooker Chickpea Curry Recipe
Egg Masala Fry Recipe
Chicken Parmesan Heroes Recipe
Rice Krispy Wreath Recipe
Tortellini with Ham, Peas, and Tomato Cream Sauce Recipe
Pumpkin Lasagne Recipe
