Description
A delicious and easy recipe for One-Pan Paprika Chicken and Potatoes, perfect for a weeknight dinner.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix well to create a marinade.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them sit for about 10 minutes to absorb the flavors.
- In a large oven-safe skillet or baking dish, arrange the halved baby potatoes in a single layer. Place the marinated chicken thighs on top of the potatoes.
- Pour the chicken broth around the chicken and potatoes, ensuring not to wash off the marinade.
- Transfer the skillet or baking dish to the preheated oven and bake for 45-50 minutes, or until the chicken is cooked through and the skin is crispy.
- If desired, broil for an additional 2-3 minutes at the end for extra crispiness.
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add ½ teaspoon of cayenne pepper to the marinade.
- You can substitute the baby potatoes with sweet potatoes or carrots for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg