One-pan supper? Now you have my attention. I love a dish you can prepare, shove into the oven, and then forget about for a little while. Just remember to set a timer!
This particular one-pan meal starts with tossing chicken and vegetables in an easy sauce while the oven heats, and ends with everyone sitting down to dinner an hour later.
I like to give the chicken a quick marinade in the sauce – a mix of paprika, mustard, lemon juice, and olive oil – while chopping up the vegetables. It doesn’t need to marinate for long, but I find it makes the chicken just that much more flavorful and tender.
Chicken, vegetables, and sauce all go into the baking dish, and then the real action happens in the oven. All the flavors mingle while the chicken and vegetables roast.
To keep the tomatoes from cooking down too much, add them about halfway through the baking time. This gives them enough time to warm through, but they still retain some of their fresh flavor and bright color.
One-Pan Paprika Chicken with Potatoes and Tomatoes Recipe
Small red or yellow potatoes can be substituted for the baby potatoes; cut them into bite-sized pieces before baking.
Ingredients
- 6 to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat)
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- 2 teaspoons paprika
- 4 tablespoons olive oil
- 1 1/2 pounds baby potatoes
- 1 red onion, cut into 8 wedges
- 6 garlic cloves, unpeeled
- 1/2 pint cherry tomatoes
- Handful of thyme sprigs
- Leaves from 3 to 4 parsley sprigs, for garnish
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