Paprika Chicken with Potatoes & Tomatoes
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.
6 Servings
Ingredients
- 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
Instructions
Preheat the oven:
- Preheat the oven to 400°F (200°C) and position the rack in the middle for even cooking.
Prepare the chicken:
- 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:
- 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:
- 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:
- 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:
- Transfer the baking dish to the oven and roast, uncovered, for 30 minutes.
Add the cherry tomatoes:
- 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:
- 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.