One-Pan Paprika Chicken with Potatoes and Tomatoes

One-pan chicken dinner with potatoes, onions, garlic, cherry tomatoes, and an easy paprika sauce. Dairy-free, gluten-free. 1 hour start to finish.

Photography Credit: Sally Vargas

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.

Paprika Chicken with Potatoes and TomatoesI 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

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4 to 6

Small red or yellow potatoes can be substituted for the baby potatoes; cut them into bite-sized pieces before baking.


  • 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


1 Heat the oven to 400F: 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. Smash the garlic cloves lightly with the flat of a knife, just to break the skin. Cut the cherry tomatoes in half, but keep them separate from the other vegetables.

Paprika Chicken with Potatoes and TomatoesPaprika Chicken with Potatoes and Tomatoes

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. Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400F for 30 minutes, uncovered.

6 Add the tomatoes: Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.

7 Bake for another 20 to 25 minutes, or until the vegetables are tender and an instant-read thermometer inserted into the middle of a thigh registers 165F. Serve with a salad or crusty bread.

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Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of two cookbooks (Food for Friends and The Tao of Cooking, Ten Speed Press). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

More from Sally

Paprika Chicken with Potatoes and Tomatoes

Showing 4 of 38 Comments

  • Sandra

    This is my new go-to dish! I can’t believe how easy it was to whip up, and how delicious! This would be great to serve to company. I used chicken drumsticks instead of thighs, and 1/2 tsp dried thyme leaves, since I didn’t have fresh thyme. It makes a big difference to use a fresh lemon, as the ‘zing’ really makes this dish.

  • Peter Martin

    We made this dish yesterday and it was fab. I made it in the afternoon and took it to my fathers house for a dinner party. The extra time standing and then reheating only made it better. I also added a little tomatoe purée and a slash do white wine, which also worked well.

    Thank you for a great recipe it will be one of my favourites going forward.

  • Erika King

    Made this recipe Friday night for my family. It was so good! and easy! We used bone-in, skin-on breasts since more people like white meat. The one hour total cooking time worked just fine. Definitely will share this and make again. Thank you.

  • Katie

    I just made this using boneless, skinless thighs. I let the vegetables cook for 20 minutes before I added the chicken, then I baked for an additional 35 minutes. I added tomatoes and cooked for an additional 25 minutes, at which point my potatoes and chicken were still not done.

    I ended up covering it with tin foil and cooking for another 30 minutes. My end product was still slightly underdone veggies, overcooked tomatoes, and chicken swimming in a lagoon of grease. I don’t know what went wrong! I’ve tried many recipes from this website, but this one got a solid “meh.” It was edible (which was good, because I was incredibly hungry two hours into the cooking process), but I don’t think I will revisit it.

  • vivian

    my family liked this very well and it was beautiful and easy to make. Thanks!

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