This chicken dinner is made with potatoes, onions, garlic, tomatoes, and an easy paprika sauce. Paprika Chicken with Potatoes and Tomatoes is a comforting, one-pan dish that blends the warmth of paprika with the freshness of tomatoes and the heartiness of potatoes. The chicken, seasoned with smoky paprika, garlic, and herbs, is roasted alongside tender potatoes and juicy tomatoes, allowing the flavors to meld together. The dish typically features crispy-skinned chicken with a succulent interior, nestled among golden, slightly caramelized potatoes and bursting tomatoes, all bathed in a flavorful, paprika-spiced sauce. It’s a simple yet satisfying meal perfect for weeknight dinners or casual gatherings.
Total Time:
75 mins
Ingredients
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- 6 to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat)
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- 2 teaspoons paprika
- 4 tablespoons olive oil
- 1 1/2 pounds baby potatoes
- 1 red onion, cut into 8 wedges
- 6 cloves garlic, smashed
- 1/2 pint cherry tomatoes
- Handful thyme sprigs
- Leaves from 3 to 4 parsley sprigs, for garnish
Preparation
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Step 1Heat the oven to 400°F: Place a rack in the middle position.
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Step 2Prepare the chicken: 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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Step 3Marinate the chicken in the sauce: 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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Step 4Prepare 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.
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Step 5Bake the chicken and vegetables: In a large baking dish (9×13-inch pan, 3-quart dish, or other similar sized 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°F for 30 minutes, uncovered.
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Step 6Add the tomatoes: Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.
- Step 7
Bake for another 25 to 30 minutes: Bake 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°F. Serve with a salad or crusty bread.
