This Paprika Chicken with Potatoes & Tomatoes is an easy one-pan dinner packed with smoky flavor, crispy chicken, and juicy roasted veggies.

this recipe

I made this Paprika Chicken with Potatoes & Tomatoes on one of those nights when life just felt… messy. You know the kind—long day, no dinner plan, and the fridge looking like a sad episode of Chopped. I had chicken thighs, a half-bag of baby potatoes, and a handful of cherry tomatoes that were about one day away from retirement. It wasn’t looking promising.

But then, as I rummaged through my spice drawer, there it was—paprika. That little red tin that’s usually just for deviled eggs at Easter. I thought, What the heck? I whisked it with some lemon juice, Dijon mustard, and olive oil, and something about that combo just felt right. Smoky, bright, tangy—it smelled like summer evenings and good decisions.

The kitchen filled with that cozy roasted-chicken smell, and suddenly I wasn’t tired anymore. My husband wandered in asking, “What smells so good?” and even though I’d basically winged it, I just said, “Oh, just something simple.” (Because let’s be honest, it’s always better to look casual when you accidentally make something amazing.)

It’s now one of those go-to dinners I keep coming back to—the kind that tastes like comfort but looks like effort.

Why You’ll Love This Paprika Chicken with Potatoes & Tomatoes Recipe?

There’s something magical about throwing everything into one pan and letting the oven do the heavy lifting. This recipe’s like a warm hug on a plate—crispy chicken skin, golden potatoes that soak up all the paprika-lemon sauce, and sweet roasted cherry tomatoes that burst just enough to make their own silky glaze.

And you don’t need to fuss with anything fancy here. No special cookware, no 20-step process, no impossible ingredients. Just honest, simple food that actually makes you want to linger at the dinner table.

Plus, it’s one of those dishes that smells incredible while cooking. Like, neighbors-stopping-by kind of good. Every time I make it, I find myself standing by the oven door with a spoon in hand, pretending to “check on it” when really I’m just hypnotized by that scent of smoky paprika and roasting garlic.

Ingredient Notes:

Let’s talk about what makes this Paprika Chicken with Potatoes & Tomatoes so good—because each ingredient kind of plays its own role in the drama that is this dish.

• Chicken Thighs: Bone-in, skin-on is the way to go here. They crisp up beautifully and make the broth at the bottom rich and flavorful. (Boneless will work, but you’ll miss that golden skin moment.)

• Paprika: The heart and soul of this recipe. Sweet paprika gives warmth, while smoked paprika adds that irresistible campfire vibe. I mix the two, because why not?

• Dijon Mustard: It’s like the glue that ties the marinade together—tangy, smooth, and just a bit fancy.

• Lemon Juice: Adds brightness and keeps everything from feeling too heavy.

• Baby Potatoes: Creamy, tender, and they soak up every bit of that paprika-spiked oil. Perfection.

• Cherry Tomatoes: The unsung hero. They roast into little pockets of sweet, juicy flavor that balance everything out.

• Thyme & Garlic: Because some things in life don’t need explaining.

• Red Onion: Adds a touch of sweetness and a pop of color that makes it feel restaurant-worthy.

Pro Tip: Don’t overcrowd your pan! I know it’s tempting, but you want that chicken skin to crisp, not steam. Give it some space to shine.

How To Make Paprika Chicken with Potatoes & Tomatoes?

Step 1: Heat the oven.
Preheat to 400°F. Middle rack, please—this is the sweet spot for even browning.

Step 2: Prep the chicken.
Trim off any excess skin or fat, then season both sides with salt and pepper. Don’t be shy; seasoning early makes all the difference.

Step 3: Make the marinade.
Whisk together Dijon mustard, lemon juice, paprika, half the olive oil, and a sprinkle of salt and pepper. Toss in the chicken and coat it well. Let it sit while you prep the veggies—it deserves a little marinating moment.

Step 4: Prep the veggies.
Halve the baby potatoes, wedge the onion, and give the garlic a good smash. (There’s something so satisfying about that part, right?) Keep the cherry tomatoes aside for now—they go in later.

Step 5: Assemble the pan.
Toss the potatoes, onion, and garlic with the rest of the olive oil, salt, and pepper in your baking dish. Scatter thyme sprigs over top like you’re an artist who casually knows what they’re doing. Nestle the chicken right in there and drizzle the leftover marinade over everything.

Step 6: Roast, then add tomatoes.
Bake for 30 minutes, uncovered. Pull it out, scatter the cherry tomatoes over top, and pop it back in for another 25–30 minutes, until the chicken’s golden and the potatoes are fork-tender.

Step 7: Serve and bask in your success.
Sprinkle fresh parsley, maybe squeeze a little more lemon, and serve it straight from the pan because you earned that rustic aesthetic. Crusty bread on the side? Optional, but also not really.

Storage Options:

Leftovers (if you have any) are the kind you’ll look forward to. Store them in the fridge for up to 4 days—just reheat in the oven to bring back the crispness.

You can also freeze portions for up to 2 months. Thaw overnight and reheat with a drizzle of olive oil to revive that roasted flavor. I’ve been known to eat it cold straight from the fridge too… no judgment.

Variations and Substitutions:

This Paprika Chicken with Potatoes & Tomatoes is one of those recipes that just rolls with whatever you’ve got.

• No chicken thighs? Drumsticks or bone-in breasts work fine. Just adjust the cooking time a bit.

• Want a little heat? Add a pinch of cayenne or chili flakes to the marinade.

• Different veggies: Bell peppers, zucchini, or even parsnips can join the party.

• No Dijon? Regular mustard works too—it’s just a little less sharp.

• Vegetarian twist: Swap chicken for chickpeas or cauliflower and roast them with the same marinade. It’s shockingly good.

What to Serve with Paprika Chicken with Potatoes & Tomatoes?

This dish is hearty enough to stand on its own, but if you want to round it out, here are a few ideas:

• Crusty Bread: For mopping up every last drop of that paprika-tomato goodness.

• Simple Green Salad: Something crisp and lemony to cut through the richness.

• Rice or Couscous: Perfect if you’re feeding a crowd.

• A Glass of Wine: White or red—whatever’s open. (You’ve earned it.)

Frequently Asked Questions:

Can I make this ahead?
Yes! Marinate the chicken the night before and chop the veggies in advance. That way, you just have to assemble and bake.

Can I use smoked paprika instead of sweet?
Absolutely. Smoked paprika adds a deeper, more complex flavor. I often mix both for balance.

How do I get extra crispy chicken skin?
Make sure your chicken is dry before marinating and never cover the pan while baking. Airflow is your friend.

This Paprika Chicken with Potatoes & Tomatoes isn’t just dinner—it’s one of those meals that somehow makes a regular Tuesday night feel like a small victory. It’s simple, rustic, and real—nothing fancy, just the kind of food that makes you exhale a little after a long day.

I’ve made it on lazy weekends, after stressful workdays, and even once after a grocery run where I forgot half my list. Every single time, it hits that sweet spot between cozy and impressive.

So, go ahead—pull out that jar of paprika that’s been collecting dust and make this happen. And if you end up licking the spoon or eating straight from the pan… well, let’s just say you’re in good company.

Keep the Flavor Coming – Try These:

Southern Fried Potatoes And Sausage Recipe

Shrimp Scampi Pasta Bake

Delicious One Pot Mushroom Chicken and Rice – An Easy Dinner Recipe!

Paprika Chicken with Potatoes & Tomatoes

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

This Paprika Chicken with Potatoes & Tomatoes is a flavorful one-pan dinner featuring crispy chicken thighs, tender baby potatoes, and roasted cherry tomatoes in a tangy paprika-mustard sauce.

PRINT PIN REVIEW SAVE Saved!

6 Servings

Ingredients

1x2x3x

• 6 to 8 bone-in skin-on chicken thighs (approx. 3 lbs), trimmed of excess fat
• 2 tbs Dijon mustard
• Juice of 1 lemon
• 2 tsp paprika
• 4 tbs olive oil divided
• 1½ lbs baby potatoes halved
• 1 medium red onion cut into 8 wedges
• 6 cloves garlic smashed
• ½ pint cherry tomatoes halved
• Handful of thyme sprigs
• Salt and freshly ground black pepper to taste
• Fresh parsley leaves for garnish

Cook ModePrevent your screen from going dark

Instructions

 

Preheat the oven:

1. Preheat the oven to 400°F (200°C) and position the rack in the middle for even cooking.

Prepare the chicken:

1. Using kitchen shears or a sharp knife, trim excess skin and fat from the chicken thighs. Pat them dry with paper towels and season both sides generously with salt and pepper.

Marinate the chicken:

1. In a large bowl, whisk together Dijon mustard, lemon juice, paprika, 2 tablespoons of olive oil, and a pinch of salt and pepper. Add the chicken thighs and toss until evenly coated. Set aside to marinate while preparing the vegetables.

Prepare the vegetables:

1. Halve the baby potatoes, cut the onion into wedges, and smash the garlic cloves. Keep the cherry tomatoes separate, as they will be added later in the cooking process.

Assemble the pan:

1. In a large baking dish (approximately 9x13 inches or 3 quarts), toss the potatoes, onion, and garlic with the remaining 2 tablespoons of olive oil, salt, and pepper. Arrange the thyme sprigs on top, then nestle the marinated chicken thighs among the vegetables. Pour any remaining marinade from the bowl over the chicken and vegetables.

Roast the chicken and vegetables:

1. Transfer the baking dish to the oven and roast, uncovered, for 30 minutes.

Add the cherry tomatoes:

1. Remove the dish from the oven, scatter the halved cherry tomatoes over the top, and return it to the oven. Roast for an additional 25 to 30 minutes, or until the chicken skin is golden and crisp, the potatoes are tender, and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C).

Serve:

1. Remove the thyme sprigs before serving. Garnish with freshly chopped parsley and a squeeze of lemon juice, if desired. Serve hot, accompanied by crusty bread or a light salad.

Notes

This Paprika Chicken with Potatoes & Tomatoes is naturally gluten-free. However, always verify that your Dijon mustard, paprika, and other spices are certified gluten-free to avoid potential cross-contamination. If serving with bread, choose a gluten-free variety to maintain a fully gluten-free meal.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/