Name: One-Pan Paprika Chicken with Potatoes and Tomatoes
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 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 garlic cloves, smashed -; 1/2 pint cherry tomatoes -; Handful of thyme sprigs -; Leaves from 3 to 4 parsley sprigs, for garnish -

One-Pan Paprika Chicken with Potatoes and Tomatoes

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - One-Pan Paprika Chicken with Potatoes and Tomatoes

1. 6 to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat) -

2. 2 tablespoons Dijon mustard -

3. Juice of 1 lemon -

4. 2 teaspoons paprika -

5. 4 tablespoons olive oil -

6. 1 1/2 pounds baby potatoes -

7. 1 red onion, cut into 8 wedges -

8. 6 garlic cloves, smashed -

9. 1/2 pint cherry tomatoes -

10. Handful of thyme sprigs -

11. Leaves from 3 to 4 parsley sprigs, for garnish -

How to cook deliciously - One-Pan Paprika Chicken with Potatoes and Tomatoes

1. Stage

Heat the oven to 400°F: Place a rack in the middle position.

2. Stage

Prepare 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.

3. Stage

Marinate 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.

4. Stage

Prepare 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.

5. Stage

Bake the chicken and vegetables: In a large baking dish (9x13-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.

6. Stage

Add the tomatoes: Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.

7. Stage

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. Did you love the recipe? Give us some stars and leave a comment below!