
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
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Heat the oven to 400 degrees F. Place a rack in the middle position.
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With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs. Sprinkle all over with salt and pepper.
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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.
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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.
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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.
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Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400 degrees F for 30 minutes, uncovered.
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Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.
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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:Â 766.49kcal
- Fat:Â 52.32g
- Saturated Fat:Â 12.99g
- Trans Fat:Â 0.22g
- Monounsaturated Fat:Â 24.57g
- Polyunsaturated Fat:Â 10.09g
- Carbohydrates:Â 27.28g
- Fiber:Â 4.66g
- Sugar:Â 2.94g
- Protein:Â 46.16g
- Cholesterol:Â 252.19mg
- Sodium:Â 276.99mg
- Calcium:Â 71.49mg
- Potassium:Â 1183.77mg
- Iron:Â 3.99mg
- Vitamin A: 104.17µg
- Vitamin C:Â 42.03mg
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