1608. One-Pan Paprika Chicken with Potatoes and Tomatoes

Always up for a new way to roast a chicken, this one pot paprika roast chicken is nestled between cherry tomatoes and cubed potatoes, making it a one pot meal as well. 

The chicken is marinated in paprika and dijon mustard, with a hit of fresh lemon juice. When roasting together, the chicken juices flavor the vegetables, and the vegetable juices flavor the chicken.

Ingredients:

1 whole chicken, cut into 4

salt and pepper

2 Tbsp Dijon mustard

1 lemon, juice

2 tsp paprika

4 Tbsp olive oil

700g potatoes

1 red onion, cut into 8 wedges

6 garlic cloves, peeled

300g cherry tomatoes

1 scant tsp thyme

Method:

Heat the oven to 400°F:

Sprinkle the chicken all over with salt and pepper.

In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the olive oil, and additional salt and pepper to taste. Add the chicken pieces and toss to coat. Set aside while you chop the vegetables.

Cut the potatoes into cubed chunks. Peel the red onion and cut it into 8 wedges through the root end. Cut the cherry tomatoes in half.

In a large and deep baking dish (9x13-inch), toss the potatoes, onion, tomatoes, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and sprinkle with thyme.

Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400°F for 1 hour , uncovered. Tent the chicken with foil to prevent the marinade from burning, and continue to roast for 30 minutes more. Let rest at room temperature for 10 minutes before serving.

صحة و عافية