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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!
Course main
Cuisine American
Keyword Paprika Chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
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.