I can’t rave enough about how much we loved this recipe! This dinner is perfect for a busy work night, yet fancy enough for company. Chicken thighs are quickly marinated in lemon juice, olive oil, herbs and Dijon mustard. The chicken is then nestled between potatoes, onion, and whole garlic cloves. Cherry tomatoes are roasted along with the rest of the pan of deliciousness. The prep work takes a few minutes, and the oven does the rest of the work. The aroma of the roasted dish is intoxicating! Served over wilted kale, this makes a healthy dinner without sacrificing an ounce of flavor!

Quick dinners that don't require a lot of prep work and let's the oven do the majority of the work (except clean up) and delivers on lots of flavor is what this recipe is all about. While this dinner is roasting, the aromas are enough to get your appetite going. The chicken is super tender, with a flavorful paprika sauce, garlic, potatoes and roasted tomatoes that is a flavor explosion on your taste buds. This is a simple weeknight dinner but fancy enough to impress dinner guests.

This recipe was a game changer for me, since I typically shy away from chicken thighs. My husband likes dark meat, while I’ve always favored white meat–whether it’s chicken or turkey. However, after tasting the moist and juicy chicken thighs, I think I’ve moved over to the dark side!

Best of all, I was able to prep and serve this dinner in no time at all! One pan dinners are a blessing on those nights when I’ve come home from a busy day at the office. The oven does most of the work, while I tidy up the kitchen and I can kick my feet up for a bit. Trust me, the aroma of roasted onions wafting from the oven got our attention!

There’s a super quick marinade that will also become the flavorful sauce, for this recipe. Using poultry shears, I trimmed off any excess skin from bone-in, skin-on chicken thighs. The marinade, I used lemon juice, olive oil, herbs and Dijon mustard. I coated the chicken while I prepared the rest of the vegetables.

I cut one peeled red onion into eight wedges, and sliced leftover baby potatoes from making Corned Beef Cabbage. In an oven-proof dish, I spread out the potatoes, garlic, onion and herbs and then nestled the chicken in between the vegetables. The remaining marinade was poured on top. Done and done! This went into a 400F oven. One more step…

Prepare cherry tomatoes…

I found a source for organic cherry tomatoes that taste almost as good as our garden home grown versions. So, here’s a quick tip that slices these in half in no time at all…

I lay them on a small plate, then cover it with another plate, and I slide my bread/tomato knife across the plate gap in a sawing motion. Voila! Perfectly sliced tomatoes.

30 minutes into roasting, it was time to add the sliced cherry tomatoes. Wow, does this ever smell good! I noticed some leftover kale, in the fridge, and I had an idea… (but I didn’t photograph it…d’oh!)

Ding! Time is up and we are definitely ready for dinner and it’s just over an hour later. Love this!

I can't rave enough about how much we loved this recipe! This dinner is perfect for a busy work night, yet fancy enough for company. Chicken thighs are quickly marinated in lemon juice, olive oil, herbs and Dijon mustard. The chicken is then nestled between potatoes, onion, and whole garlic cloves-- and halfway through cooking, cherry tomatoes are roasted along with the rest of the pan of deliciousness. The prep work takes a few minutes, and the oven does the rest of the work. The aroma of the roasted dish is intoxicating! Served over wilted kale, this makes a healthy dinner without sacrificing an ounce of flavor!

So, what was my idea? I wilted kale with a little garlic oil and chicken broth and served it with the chicken and vegetables.

TASTING NOTES: The chicken is so moist! Roasted tomatoes become so sweet, and the potatoes are roasted to perfection. The sauce is packed with so much flavor from the garlic and herbs and I love the lemon and Dijon marinade! The kale added another layer of color and healthy flavor. I’ve found a perfect easy dish that is definitely going to be rotated into our meal plan. Can you use chicken breasts instead? Yes! I recommended using bone-in chicken simply because the meat stays moist this way. You can try using boneless and skinless, but you might get drier chicken. Just sayin’…

Baked Paprika Chicken Thighs with Potatoes and Tomatoes

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One-Pan Baked Paprika Chicken Thighs with Potatoes and Tomatoes

I can’t rave enough about how much we loved this recipe! This dinner is perfect for a busy work night, yet fancy enough for company. Chicken thighs are quickly marinated in lemon juice, olive oil, herbs and Dijon mustard. The chicken is then nestled between potatoes, onion, and whole garlic cloves– and halfway through cooking, cherry tomatoes are roasted along with the rest of the deliciousness halfway through baking. The prep work takes a few minutes, and the aroma of the roasted dish is intoxicating. Served over wilted kale, this makes a healthy dinner without sacrificing an ounce of flavor!flavor!

Prep Time15

Cook Time1

Total Time1 15

Course: main

Cuisine: American

Keyword: Paprika Chicken

Servings:

Calories: 523kcal

Author: Debby – www.AFeastfortheEyes.net

Ingredients

2-3 pounds chicken thighs bone-in, excess fat trimmed
2 teaspoons sweet paprika
1 large lemon juiced
2 Tablespoons Dijon mustard
1/4 cup olive oil divided
1 large red onion cut into 8 wedges
1 pound baby potatoes Yukon Gold or Red recommended, not Russets. Should be of equal size.
6 cloves garlic smashed
1/2 pint cherry tomatoes
3-4 stems fresh thyme can used dry, about 1 tsp.
salt and pepper
fresh parsley optional, for garnish

For the kale (optional):

1 bunch kale coarsley choppped
2 tsp olive oil I buy garlic olive oil at Trader Joe’s or Costco
1/4 cup chicken broth

Instructions

Preheat the oven to 400F
Wash potatoes and cut to the size of a golf ball if necessary.

For the marinade:

Whisk the lemon juice, mustard, paprika, olive oil and season with a sprinkle of salt and pepper.
Pat the chicken thighs dry, and season with salt and pepper. Add the chicken to the marinade and toss to coat. Set aside, while you prepare the vegetables.
In a baking dish, evenly spread the potatoes, onion, garlic cloves, and herbs and season with some salt and pepper and the remaining olive oil. Toss to evenly coat.
Nestle the chicken thighs into the prepared vegetables and add the remaining marinade over the top.
Bake for 30 minutes; then add the cherry tomatoes by evenly spreading throughout the dish. Bake for another 30 minutes or until the chicken registers at 165F.
Garnish with fresh parsley for color, if desired.

For the wilted kale

This is optional, but I chopped a bunch of kale and sauteed it with some garlic olive oil until wilted. I added 1/4 cup chicken broth put a lid on the pan and cooked it for about 10 minutes. This was perfect as the base for serving this dish.

Notes

Recipe source: Simply Recipes

Russet potatoes are not recommended as they texture won’t be as good. Make sure that you have baby potatoes of equal size (or cut them) to be about the size of a golf ball so that they cook evenly.

I purchase garlic olive oil at Trader Joe’s, because it’s cost and time effective. Otherwise, heat olive oil and add 1 or 2 cloves of minced garlic for about 30 seconds and then add the kale.