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One-Pan Paprika Chicken with Potatoes and Tomatoes
One-Pan Paprika Chicken with Potatoes and Tomatoes
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
One-pan chicken dinner with paprika sauce, potatoes, onions, garlic, and cherry tomatoes. Ready in 1 hour, gluten-free and dairy-free.
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
Instructions:
  • Preheat the oven to 400°F with a rack in the middle position.
  • Trim excess chicken skin and fat from thighs using scissors or a sharp knife. Season generously with salt and pepper.
  • Marinate the chicken: Combine mustard, lemon juice, paprika, 2 tablespoons of oil, salt, and pepper in a large bowl. Add chicken thighs and mix well. Let it marinate while you prepare the vegetables.
  • Prepare the vegetables: Halve the baby potatoes, peel and wedge the red onion, and halve the cherry tomatoes separately.
  • Arrange potatoes, onion, and garlic in a large baking dish. Drizzle with 2 tbsp olive oil, season with salt and pepper, and give everything a good toss. Add thyme sprigs on top. Place the chicken on the veggies, and pour any extra sauce over the top. Bake at 400°F for 30 minutes without cover.
  • To enhance the dish, carefully place cherry tomatoes on top of the contents in the pan and promptly return it to the oven for continued cooking.
  • Continue baking for an additional 25-30 minutes, or until the potatoes are tender and an instant-read thermometer inserted into the middle of a thigh reads 165°F. Enjoy with a side of salad or crusty bread.

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