Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 to 6 Servings
All the good stuff in one pan, this recipe is surely a must-try! Chicken, potatoes, and tomatoes, what’s not to like? Serve it with a salad and you have yourself a meal to remember. Enjoy!
INGREDIENTS :
- 1 1/2 lbs. of baby potatoes
- 1 red onion, cut into 8 wedges
- Juice of 1 lemon
- 1/2 pt. of cherry tomatoes
- 2 tsp paprika
- 4 tbsp olive oil
- 6 garlic cloves. smashed
- 2 tbsp Dijon mustard
- 6 to 8 chicken thighs (about 3 lbs., bone-in, skin-on, trimmed of excess fat)
- Leaves from 3 to 4 parsley sprigs, for garnish
- A handful of thyme sprigs
DIRECTIONS :
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Put the rack in the center of the oven.
- Remove any excess fat from each chicken thigh. Sprinkle salt and pepper on top, then toss to coat.
- In a large mixing bowl, add lemon juice, paprika, mustard, salt, pepper, and 2 tbsp of oil. Stir everything until well incorporated.
- Place the chicken thighs into the bowl with the oil mixture, then toss to coat. Let them marinate for several minutes.
For the Veggies:
- Slice each potato in half, the onion into thin pieces, and the cherry tomatoes in half too. Put them into a 9×13-inch baking pan and spread them evenly. Add garlic, salt, pepper, and 2 tbsp of oil on top. Toss to combine.
- Lay the chicken thighs on top of the veggies, then toss to coat with the sauce.
- Place the pan in the preheated oven and bake everything for half an hour.
- Lay the tomatoes on top of the chicken thighs, then bake for 30 more minutes or until done. Remove from the oven.
- Serve and enjoy!
Notes:
- I highly recommend serving this over a salad or crusty bread.
- Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories 630 | Total Fat 37g 47 | Saturated Fat 9g 47% | Cholesterol 250mg 83% | Sodium 489mg 21% | Total Carbohydrate 30g 11% | Dietary Fiber 4g 14% | Total Sugars 3g | Protein 50g | Vitamin C 28mg 138% | Calcium 61mg 5% | Iron 4mg 21% | Potassium 1256mg 27%
ONE-PAN PAPRIKA CHICKEN WITH POTATOES AND TOMATOES
Yield:
4-6
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
- 1 1/2 lbs. of baby potatoes
- 1 red onion, cut into 8 wedges
- Juice of 1 lemon
- 1/2 pt. of cherry tomatoes
- 2 tsp paprika
- 4 tbsp olive oil
- 6 garlic cloves. smashed
- 2 tbsp Dijon mustard
- 6 to 8 chicken thighs (about 3 lbs., bone-in, skin-on, trimmed of excess fat)
- Leaves from 3 to 4 parsley sprigs, for garnish
- A handful of thyme sprigs
Instructions
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Put the rack in the center of the oven.
- Remove any excess fat from each chicken thigh. Sprinkle salt and pepper on top, then toss to coat.
- In a large mixing bowl, add lemon juice, paprika, mustard, salt, pepper, and 2 tbsp of oil. Stir everything until well incorporated.
- Place the chicken thighs into the bowl with the oil mixture, then toss to coat. Let them marinate for several minutes.
For the Veggies:
- Slice each potato in half, the onion into thin pieces, and the cherry tomatoes in half too. Put them into a 9×13-inch baking pan and spread them evenly. Add garlic, salt, pepper, and 2 tbsp of oil on top. Toss to combine.
- Lay the chicken thighs on top of the veggies, then toss to coat with the sauce.
- Place the pan in the preheated oven and bake everything for half an hour.
- Lay the tomatoes on top of the chicken thighs, then bake for 30 more minutes or until done. Remove from the oven.
- Serve and enjoy!