One-Pan Paprika Chicken with Potatoes and Tomatoes
Gluten-Free tasty chicken, easy to make for dinner, or enjoy a day later as leftovers.
Servings: 4 people
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.