Craving a delicious and hassle-free meal that comes together in under an hour? Look no further than this one-pan paprika chicken with potatoes and tomatoes. This dish is packed with flavor, thanks to a vibrant paprika sauce that infuses the juicy chicken, tender potatoes, and sweet burst of cherry tomatoes. And the best part? Cleanup is a breeze since everything gets cooked in one pan, leaving you more time to relax and savor the meal.

Why You’ll Love This Recipe:

• Easy and convenient: Minimal prep work and dirty dishes make this a weeknight hero.
• Flavorful: The paprika sauce adds a smoky, sweet, and slightly spicy kick that complements the chicken and vegetables perfectly.
• Nutritious: Packed with protein from the chicken and carbohydrates from the potatoes, this dish keeps you feeling satisfied.
• Versatile: Feel free to customize with different vegetables, herbs, or spices to suit your taste.

 

One-Pan Paprika Chicken with Potatoes and Tomatoes Ingredients:

• 6-8 bone-in, skin-on chicken thighs
• 1 1/2 pounds baby potatoes, halved
• 1 red onion, cut into wedges
• 6 garlic cloves, smashed
• 1/2 pint cherry tomatoes
• 2 tablespoons Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons olive oil
• Fresh parsley, for garnish (optional)

 

Guyanese Chicken Curry: A Spicy Sojourn to Flavortown (Recipe Included!)

 

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together Dijon mustard, paprika, thyme, salt, pepper, and 2 tablespoons olive oil. Toss chicken thighs in the mixture to coat evenly.
3. Arrange potatoes, onion, and garlic in a single layer in a large oven-proof baking dish. Drizzle with remaining olive oil and season with salt and pepper.
4. Nestle chicken thighs on top of the vegetables, scraping any excess marinade over the chicken.
5. Bake for 30 minutes, uncovered.
6. Remove the pan from the oven and scatter cherry tomatoes on top. Return the pan to the oven and bake for an additional 25-30 minutes, or until chicken is cooked through and juices run clear.
7. Garnish with fresh parsley, if desired, and serve immediately.

 

One-Pan Paprika Chicken with Potatoes and Tomatoes: FAQs

This flavorful and easy one-pan paprika chicken with potatoes and tomatoes is a weeknight dinner dream come true. But before you dive into this delicious dish, let’s address some common questions you might have:

Q: Can I use boneless, skinless chicken breasts instead of thighs?

A: Absolutely! Just be aware that breasts cook faster than thighs, so you’ll need to adjust the cooking time. Start by checking for doneness after 20-25 minutes of baking, and cook for a few minutes longer if needed.

Q: What if I don’t have cherry tomatoes?

A: No problem! You can use any type of tomato you have on hand, such as grape tomatoes, diced Roma tomatoes, or even a can of diced tomatoes. Just adjust the cooking time slightly depending on the size and consistency of your tomatoes.

Q: Can I add other vegetables to the pan?

A: Yes, definitely! Feel free to get creative and add your favorite vegetables, such as carrots, celery, bell peppers, onions, or even zucchini. Just adjust the cooking time as needed depending on the vegetables you choose.

Q: What should I serve with this dish?

A: This one-pan meal is pretty hearty on its own, but you can always add a side dish if you’d like. A simple green salad, roasted vegetables, or crusty bread would all be delicious options.

Q: Can I make this dish ahead of time?

A: You can definitely marinate the chicken in the paprika mixture ahead of time, even up to a day in advance. However, I wouldn’t recommend assembling the entire dish and baking it in advance, as the potatoes can get mushy and the chicken skin might not crisp up as well.

Q: How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Q: What tips do you have for crispy chicken skin?

Here are a few tips for getting that crispy chicken skin:

• Pat the chicken thighs dry with paper towels before seasoning them.
• Make sure the skin is evenly coated with olive oil.
• Don’t overcrowd the pan.
• Broil the chicken for the last few minutes of cooking.

Bonus Tip: For an extra burst of flavor, try adding a splash of white wine or chicken broth to the pan before baking.

I hope these FAQs help you make the most of this delicious one-pan paprika chicken with potatoes and tomatoes recipe! Enjoy!

Tips:

• For extra crispy chicken skin, broil the chicken for the last few minutes of cooking.
• Feel free to substitute bone-in, skinless chicken breasts for the thighs. Adjust the cooking time as needed, as breasts cook faster.
• Add other vegetables to the pan, such as carrots, celery, or bell peppers.
• Get creative with the herbs! Rosemary, oregano, or basil would also be delicious in this dish.
• Serve this dish with crusty bread to soak up all the delicious pan juices.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.