One-Pan Paprika Chicken with Potatoes and Tomatoes

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

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: Serves 4 to 6

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, smashed
  • 1/2 pint cherry tomatoes
  • Handful of thyme sprigs
  • Leaves from 3 to 4 parsley sprigs, for garnish

Method

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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Comments

  • Harry

    Lovely meal but surprised by the cooking time. I cooked it in 40 minutes, meat was cooked in 30.

    xxxxxyyyyy

  • Hannah

    Made it tonight and it was a hit with the whole family! Absolutely delicious!

    xxxxxyyyyy

  • Foodiewife

    Absolutely easy and delicious. I’m not the biggest fan of chicken thighs, but with this recipe I loved it. Thanks!

    xxxxxyyyyy

  • Jenilee

    Made it and it was delicious!!!!! Super easy to make and everyone enjoyed ;) thanks for sharing!

    xxxxxyyyyy

  • shivam

    i became fan of this dish i love it yummmmmmm
    love it

    xxxxxyyyyy

  • Felicia

    Can you use minced garlic in this recipe?

    • Emma Christensen

      Hi, Felicia! Emma here, managing editor. Minced garlic will give this a slightly stronger garlic flavor, but you can definitely use it! Enjoy!

  • 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.

    xxxxxyyyyy

  • 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!

    xxxxxyyyyy

  • 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!

    xxxxxyyyyy

  • 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.

    • Elise Bauer

      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!

      • Maggie

        Or – you use hot paprika or mix the ordinary paprika with a bit of cayenne pepper and that will definitely make it tasty!

  • Carole murnin

    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.

  • Krista Testa

    Would this work in the crockpot? Cook on low for 6 hours?

    • Emma Christensen

      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!

  • Summer

    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!

  • 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.
    Peter

  • 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.

    • Emma Christensen

      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.

      • Katie

        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.

  • vivian

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

  • Brenda

    Just finished this for dinner and it was utterly scrumptious. I used some fingerling potatoes, and added in a few parsnips and a handful of sun dried tomatoes I had on hand. The sauce is tart and tangy and very tasty. This is going in the rotation!

  • Louise Rosenbaum

    Looks like a wonderful recipe. Did I miss seeing what oven temp. you use and if it is covered or uncovered as it cooks? Can you please repeat the oven temp.. Thanks!

  • Amy

    Tried this because I need more one pot meals, it was delicious! Tripled it in a huge dish for my large family so we’d have leftovers!
    Added some beets and sweet potatoes to increase the veggie amount.

  • A Sato

    This looks delicious! Is the pan supposed to be covered or uncovered when placed in the oven? Can’t wait to make this.

    • Emma Christensen

      Looks like the pan is uncovered!

      • A Sato

        I thought so, but the directions didn’t specify! I’ll try it uncovered. Was worried it would dry out the chicken, but let’s see.

        • g808

          oh but it did specify, “Bake at 400F for 30 minutes, uncovered.”

  • Sandy S

    What a great recipe! We had it tonight and there are no left overs! It’s a bit of a ‘sleeper’. By that I mean I chose to try it because I like all of the ingredients and it looked pretty easy to put together. Well, it is all that and so much more!! Really tasty without being heavy. I made it with boneless/skinless thighs and used the suggestions you had made for Gina below. Worked perfectly, Also love that it’s easy to clean-up afterwards!

  • Margarida Calatayud Ventura

    Thank you very much from Spain..delicious dish, leattle twist…2 white mushrooms and I dont have new potatoes but I made wedges from big potatoes..absolutely fabulous…
    The thyme I put 4 branches 4 inches each because my partner does not like herbs around

  • Gina

    Sounds delicious! Do you think could work with bone-in chicken breasts or would it be too dry?

    • Sally Vargas

      HI Gina, I think you meant boneless chicken. You could use boneless chicken, but you probably decrease the cooking time. I would give the vegetables a 15 minute head start, and then place the boneless thighs on top and bake for another 30 to 35 minutes, or until an instant-read thermometer inserted into the middle of a thigh registers 165F.

      • Gina

        Thanks for the quick response. I actually meant bone-in but breasts instead of thighs? I really don’t like dark meat but I know for some recipes the substitution won’t always work. (Too dry etc)

        • Sally Vargas

          You definitely could use bone-in breasts–as above, give the veg a 15 minute start (they are more forgiving) and start testing the chicken after 35 minutes–a thermometer is your friend here. Not sure just how long the breasts will take but this recipe is very flexible. If chicken is done before veg, just take it out and keep warm with foil, and pop the veg back in the oven for a few minutes. to finish cooking.

  • Amy

    Do you think this would be good with the addition of brussel sprouts? I have some I need to use up.

  • Michele Hollar

    Second comment from me – this is so delicious the second day! I warmed it in the oven with aluminum foil loosely on top. It was fabulous!

    • Sally Vargas

      So glad this was a hit, Michele! I make this all the time, and I agree–leftovers are great!

  • Cathy

    Made it tonight using chicken legs, no tomatoes. Surprisingly tart! Quite delicious – kids kept trying to lick their plates when I was looking the other way. Will make again. Thank you!

    • Sally Vargas

      Cathy, I am so happy to hear when someone a) likes a recipe, and b) uses chicken legs! I think they’re under-hyped, but so good and economical too! Thanks for commenting!

  • Richard Hill

    Question. why do you say to not remove the garlic skins? I did because we love to eat the garlic. Waiting for the wife to get home before baking, but I think this will be a hit. Oh, I added some sprigs of rosemary too. It’s growing outside the kitchen door and hey, can’t hurt.

    • Sally Vargas

      Hi Richard, you could surely peel the garlic cloves if you want. They roast a little slower inside their skins, and then you can just squeeze the good stuff out of the peel and spread it on bread. Rosemary sounds great! Sally

      • Richard Hill

        Thanks Sally, The wife got home and the dish was wonderful. We are watching our carbs and never thought of the garlic on bread.

        • Sally Vargas

          So glad you liked it Richard! This dish is so easy and adaptable–you can use other veg as winter wears on…..

  • Michele Hollar

    I made this dish tonight and it was delicious! The whole house smelled wonderful too. My only problem is the potatoes were a bit hard. Maybe I should cut them in quarters or parboil them for 5 minutes first. I thought it would be too garlicky but it was not. A keeper recipe!

    • Sally Vargas

      Hi Michele, Depending on the type or size, the potatoes may take a little longer. I would give them a 10 to 15 minute head start with the rest of vegetables (to avoid having to cook them in a pot). Then add the chicken and continue to cook for another 35 to 40 minutes, or until the chicken is done. Sally

  • Alida @My Little Italian Kitchen

    What a beautiful and inviting chicken recipe! I love the photograph it makes me hungry!

  • Robyn Stone | Add a Pinch

    What a hearty, beautiful dish!

  • Sara @ Last Night's Feast

    This looks delicious!

  • Ellie

    I think I’m going to try this with some green beans also, for some green veg and truly a one pot meal. Thanks!