One-pot paprika Chicken is one of those dinners you will come back often to make. It is delicious and easy to make dinner. You’ll love the juicy chicken topped with potatoes and fresh tomatoes. I was inspired by a recipe I found on Pinterest, where I go often to get my inspiration. Thank you Simply recipes, this recipe is a keeper.
I love, that I didn’t make a mess in my kitchen and use only one pot to bake it all in. If you love this recipe, you could double it for leftovers, as it tastes even better the next day. Just warm it up.
Let’s get cooking:
This recipe is made with skinless, boneless chicken thighs. They are juicier than dry chicken breast. Get your ingredients ready and start cooking. I change potatoes for sweet potatoes, as I like them more. If you can marinate your chicken for a couple of hours, that would be ideal, if not just marined while you are cutting up all veggies.
For marinade:
Mix Dijon mustard, juice of 1 lemon, paprika, and olive oil in a bowl, and add your chicken. Cover well and let sit.
- 2 tablespoons Dijon mustard
- Juice of 1/2 lemon
- 2 teaspoons paprika
- 4 tablespoons olive oil
Peel your potatoes and dice them. Cut the red onion into 8 wedges. Toss with minced garlic, salt, and pepper to taste.
- 2 large sweet potatoes
- about 4-8 small fingerling potatoes
- 1 red onion
- salt and pepper to taste
- 1 tsp of dry basil
Add it all into your baking dish and drizzle with olive oil. Sprinkle dry basil on top.
Now it’s time to add chicken with the marinade. That’s where all flavor is hiding, and then the real action happens in the oven. All the flavors mingle while the chicken and vegetable roast.
Bake it covered for aluminum foil for 30-40 minutes, or till the potatoes are soft. When your dish is ready take your pan out of the oven and add cherry tomatoes cut in half. Don’t bake anymore, just cover back with aluminum foil and let the heat warm up the cherry tomatoes. Let rest for about 10 minutes garnish with parsley and enjoy this one-pot paprika chicken.
- 1/2 pint cherry tomatoes
- 1/3 cup of chopped parsley
Do you enjoy easy chicken recipes? Here is one, which is my to-go to very often! Orange Chicken
One-Pan Paprika Chicken with Potatoes and Tomatoes
Ingredients
Chicken Marinade
- 2 tbsp of 2 Dijon mustard
- 1/2 lemon of fresh juice
- 2 tsp of paprika
- 4 tbsp of olive oil
Vegetables
- 2 big sweet potatoes
- 4-6 fingerling potatoes or baby potatoes
- 1 red onion, cut into 8 wedges
- 4 garlic cloves, minced
- 1/2 pint of cherry tomatoes
- 1 tsp of dry basil
- 1/3 cup of chopped parsley sprigs, and for garnish
Instructions
- Heat the oven to 400F
Marinade
- In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper to taste. Add the chicken thighs and toss to coat. Set aside while you chop the vegetables. If you do have time and can marinate for a couple of hours, that would be a bonus.
Vegetables
- Cut the baby potatoes into halves and diced sweet potatoes. Peel the red onion and cut it into 8 wedges through the root end. Cut the cherry tomatoes in half, but keep them separate from the other vegetables.
- In a baking pan toss all your vegetables, garlic with salt and pepper to taste, and dry basil. Sprinkle with olive oil and add your chicken on top with the marinate.
- Bake at 400°F for 30-40 minutes cover with aluminum foil, or until potatoes is soft. Your chicken should reach 165°F in the middle, to be fully cooked.
- Take out of the oven toss your halved tomatoes and cover back with foil. Don't bake it anymore, let's just heat warm up the tomatoes, while it's resting for 10 minutes. Tomatoes won't get mushy this way and will keep their freshness.
- Lastly, toss your parsley and stir well.
