PREP TIME: 15 MINS | COOK TIME: 60 MINS | TOTAL TIME: 75 MINS | SERVINGS: 4 to 6
This delicious, dairy-free, and gluten-free one-pan chicken meal is made with potatoes, onions, garlic, cherry tomatoes, and a simple paprika sauce. Make this in an hour from start to finish and enjoy a superb dinner that your family will surely love!
Ingredients
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6 to 8 chicken thighs (about 3 lbs, bone-in, skin-on, trimmed of excess fat)
2 tbsp Dijon mustard
Juice of 1 lemon
2 tsp paprika
4 tbsp olive oil
1 1/2 lbs baby potatoes
1 red onion, cut into 8 wedges
6 garlic cloves, smashed
1/2 pint cherry tomatoes
A handful of thyme sprigs
Leaves from 3 to 4 parsley sprigs, for garnish
How to make One-Pan Paprika Chicken with Potatoes and Tomatoes
Step 1: Prepare the oven. Preheat it to 400 degrees F. In the middle position, put the oven rack.
Step 2: From the thighs, trim the excess chicken skin and fat using scissors or a sharp knife. Sprinkle both sides of the chicken with salt and pepper.
Step 3: Whisk the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper in a large bowl. Add the chicken thighs to the marinade, toss to coat the chicken, and set aside.
Step 4: In halves, cut the baby potatoes. After peeling the red onion, slice it into 8 wedges through the root end. In half, cut the cherry tomatoes, keeping them separated from the other veggies.
Step 5: Toss the potatoes, onion, and garlic with salt, pepper, and the rest of the 2 tbsp olive oil in a 9 x 13-inch large baking dish or a 3-quart dish or similar. In the pan, spread the ingredients evenly and top with thyme sprigs. Into the veggies, nestle the chicken, then scrape the extra sauce over.
Step 6: Place in the preheated oven and bake for about 30 minutes, uncovered. Take the baking dish out of the oven when the baking time is over and distribute the cherry tomatoes on top. Continue to bake for another 25 to 30 minutes until the potatoes are tender and the internal thermometer inserted in the middle of the thigh reached 165 degrees F.
Step 7: Serve this Chicken with Potatoes and Tomatoes with a salad or crusty bread. Enjoy!
Note:
For this recipe, you can use small red or yellow potatoes in place of baby potatoes. Slice them into bite-sized pieces, then bake.
Ingredients
- 6 to 8 chicken thighs (about 3 lbs, bone-in, skin-on, trimmed of excess fat)
- 2 tbsp Dijon mustard
- Juice of 1 lemon
- 2 tsp paprika
- 4 tbsp olive oil
- 1 1/2 lbs baby potatoes
- 1 red onion, cut into 8 wedges
- 6 garlic cloves, smashed
- 1/2 pint cherry tomatoes
- A handful of thyme sprigs
- Leaves from 3 to 4 parsley sprigs, for garnish
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. In the middle position, put the oven rack.
Step 2: From the thighs, trim the excess chicken skin and fat using scissors or a sharp knife. Sprinkle both sides of the chicken with salt and pepper.
Step 3: Whisk the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper in a large bowl. Add the chicken thighs to the marinade, toss to coat the chicken, and set aside.
Step 4: In halves, cut the baby potatoes. After peeling the red onion, slice it into 8 wedges through the root end. In half, cut the cherry tomatoes, keeping them separated from the other veggies.
Step 5: Toss the potatoes, onion, and garlic with salt, pepper, and the rest of the 2 tbsp olive oil in a 9 x 13-inch large baking dish or a 3-quart dish or similar. In the pan, spread the ingredients evenly and top with thyme sprigs. Into the veggies, nestle the chicken, then scrape the extra sauce over.
Step 6: Place in the preheated oven and bake for about 30 minutes, uncovered. Take the baking dish out of the oven when the baking time is over and distribute the cherry tomatoes on top. Continue to bake for another 25 to 30 minutes until the potatoes are tender and the internal thermometer inserted in the middle of the thigh reached 165 degrees F.
Step 7: Serve this Chicken with Potatoes and Tomatoes with a salad or crusty bread. Enjoy!
Notes
For this recipe, you can use small red or yellow potatoes in place of baby potatoes. Slice them into bite-sized pieces, then bake.