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 Tomatoes

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

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • 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, smashed
  • 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. 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 400°F 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 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.

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Sally Vargas

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

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50 Comments / Reviews

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Did you make it? Rate it!

  • Felicia

    Can you use minced garlic in this recipe?

  • Toria Vi

    I found this excellent. I made it with boneless, skinless chicken thighs with some of the fat trimmed off. Most importantly, I omitted the garlic, onion, and fresh pepper from the recipe because someone in my household cannot digest it. I also substituted a jar of sundried tomatoes (draining the oil) instead of fresh tomatoes. It was excellent and although I am sure it is supremely tasty with garlic and onion, it was still delicious without. This would be a great meal for company because everything can be done ahead and the only “complication” is popping in the tomatoes halfway through.


  • Steve

    This was an awesome dish…..very easy to make…… Amazing flavor…..I lined the baking dish with foil…no clean up
    I lowered the temperature to 375 because I used boneless skinless thighs….. Otherwise following the directions and it was delicious…. Make it!


  • Bianca

    Absolutely love this dish! Big favourite at home. I use 5 chicken breasts instead cut up in to chucks of 4 each, 2 bags of baby potatoes and double up on the marinade sauce for a family of 4. Not much left overs between two teenage boys and hubby. Enough for one lunch the next day. Leftovers are just as delicious!


  • Janell

    Visually stunning. The chicken was surprisingly unflavorful given I marinated it for a unprescribed six hours. I am going to omit the chicken and keep the vegetables as a side dish.

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Paprika Chicken with Potatoes and TomatoesOne-Pan Paprika Chicken with Potatoes and Tomatoes