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Aaliyah

One-Pan Paprika Chicken and Potatoes: Easy Flavor Awaits!

A delicious and easy recipe for One-Pan Paprika Chicken and Potatoes, perfect for a weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. Pour the chicken broth around the chicken and potatoes, ensuring not to wash off the marinade.
  6. 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.
  7. If desired, broil for an additional 2-3 minutes at the end for extra crispiness.
  8. Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 19gCholesterol: 120mgSodium: 800mgFiber: 3gSugar: 2g

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.

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