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Great and soooo easy to make
Simple and fast! My family loved!
Can you substitute boneless chicken instead of thighs?
You could make this with boneless chicken breasts or thighs, but the cooking time will be shorter (I can’t say how long), and the brothy-saucy liquid that pools as this bakes will not be as flavorful. Give it a shot and let us know what you think!
Lovely meal but surprised by the cooking time. I cooked it in 40 minutes, meat was cooked in 30.
Made it tonight and it was a hit with the whole family! Absolutely delicious!
Absolutely easy and delicious. I’m not the biggest fan of chicken thighs, but with this recipe I loved it. Thanks!
Made it and it was delicious!!!!! Super easy to make and everyone enjoyed ;) thanks for sharing!
i became fan of this dish i love it yummmmmmmlove it
Can you use minced garlic in this recipe?
Hi, Felicia! Emma here, managing editor. Minced garlic will give this a slightly stronger garlic flavor, but you can definitely use it! Enjoy!
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.
This was an awesome dish…..very easy to make…… Amazing flavor…..I lined the baking dish with foil…no clean upI lowered the temperature to 375 because I used boneless skinless thighs….. Otherwise following the directions and it was delicious…. Make it!
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!
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.
Hi Janell, sounds like you either need to add more salt, or your paprika has gotten a bit old and has lost some of its umph. It’s happened to me. Made a whole batch of stuffed cabbage, couldn’t eat it because the paprika we used was tasteless, had to get new paprika!
Or – you use hot paprika or mix the ordinary paprika with a bit of cayenne pepper and that will definitely make it tasty!
I have made this recipe several times. I love it. I use chicken breast instead. Which I cut up into thirds. I cook the potatoes for about 35 minutes then add the chicken. I turn down the oven to 360 & cook for about 35 minute more. Easy to make & delicious.
Would this work in the crockpot? Cook on low for 6 hours?
Hi, Krista! We haven’t tried this in the slow cooker yet, so I’m not totally sure if it would work. If you want to give it a go, I’d use boneless, skinless thighs (since the skin won’t really get crisp in the slow cooker), and I’d add a cup of chicken broth. If you try it, let us know how it turns out!
I’m sharing this with every mom I know! So easy for a weeknight meal. Everyone loved it. I also made it for guests. It presents well at the table and looks like I slaved over it. Thank you for this!
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.
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.
I’m so glad you liked it Peter!
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.
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.
Hi, Katie! I’m so sorry that the recipe didn’t work for you! I’m going to check with the recipe’s author to see if she has any thoughts. In the meantime, is it possible that your oven temperature is off? Over an hour at 400F should definitely cook both the vegetables and the chicken through, in my experience.
It’s possible that my oven temperature is off, and I’m also at high altitude in Colorado. When I covered the dish with tin foil, it helped everything to steam through but also rendered the fat out of the chicken thighs. It was just that we were too hungry to wait any longer the usual way!
Don’t worry, most of the chicken thigh recipes here are go-tos for me. This one just wasn’t to my taste, and I probably ruined it by being impatient.