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%
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 9x13-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.
