One-Pan Paprika Chicken with Potatoes and Tomatoes

This one-skillet chicken supper is made with potatoes, onions, garlic, cherry tomatoes, and a simple paprika sauce. Sans dairy, sans gluten. 1 hour beginning to end. One-container dinner? Presently you have my consideration. I love a dish you can plan, push into the broiler, and afterward disregard for a brief period. Simply make sure to set a clock!

 

This specific one-dish feast begins with throwing chicken and vegetables in a simple sauce while the stove warms, and finishes with everybody plunking down to supper an hour later. I like to give the chicken a speedy marinade in the sauce – a blend of paprika, mustard, lemon juice, and olive oil – while hacking up the vegetables. It doesn't have to marinate for long, yet I discover it makes the chicken simply considerably more tasty and delicate.

 

Chicken, vegetables, and sauce all go into the heating dish, and afterward the genuine activity occurs in the broiler. All the flavors blend while the chicken and vegetables cook.

 

To shield the tomatoes from cooking down something over the top, add them part of the way through the preparing time. This gives them sufficient opportunity to warm through, however they actually hold a portion of their new flavor and brilliant shading.

 

 

 

Ingredients

 

• Juice of 1 lemon
• Handful of thyme sprigs
• 1 1/2 pounds baby potatoes
• 2 teaspoons paprika
• 6 garlic cloves, smashed
• 4 tablespoons olive oil
• 6 to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat)
• 1 red onion, cut into 8 wedges
• 1/2 pint cherry tomatoes
• 2 tablespoons Dijon mustard
• Leaves from 3 to 4 parsley sprigs, for garnish

 

 

Instructions

 

1. Heat the oven to 400°F. Place a rack in the middle position.
2. Prepare the chicken: With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs. Sprinkle all over with salt and pepper.
3. Marinate the chicken in the sauce: 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.
4. Prepare the vegetables: Cut the baby potatoes into halves. 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.
5. Bake the chicken and vegetables: In a large baking dish (9x13-inch pan, 3-quart dish, or other similar sized baking dish), toss the potatoes, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and top with thyme sprigs.
6. Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400°F for 30 minutes, uncovered.
7. Add the tomatoes: Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.
8. Bake for another 25 to 30 minutes, or until the potatoes are tender and an instant-read thermometer inserted into the middle of a thigh registers 165°F. Serve with a salad or crusty bread.

 

 

 

 

source:https://www.simplyrecipes.com