Super easy and delicious chicken with potatoes, tomatoes, onions and garlic! Enough for the whole family and bakes in one hour!
It's finally spring in MN! We had snow on Monday, but it's been gorgeous ever since!
The apple trees and cherry bushes have blossomed and the rhubarb plants are huge! It's my favorite time of year.
Even though it's nice outside, I still love to make some delicious comfort food recipes like todays recipe. We tend to eat a lot of baked chicken and veggies at our house.
My daughter loves baked chicken and we all love roasted vegetables so I'm always trying to create a new way of baking it, whether it's adding different spices or herbs, or mixing up the vegetables I throw in the pan.
I've made tons of different baked chicken recipes over the years on the blog and some of my favorites are:
Balsamic Roasted Chicken Thighs, Citrus Marinated Roasted Chicken, Baked Glazed Teriyaki Wings, Baked Chicken with Orzo and Peas, Roasted Garlic Rosemary Chicken and Potatoes, or Crispy Baked Chicken Coated with Potato Flakes
You can click the recipe name to head over and check them out!
What I love most about today's recipe is the combo of seasonings!
Paprika is really a newer favorite of mine. I just posted these delicious Roasted Mushrooms with Garlic Paprika Butter last week and they were a huge hit!
The roasted tomatoes are sweet, salty and so tasty. The potatoes and onions are tender, especially when cut into small, bite sized pieces.
The skin of the chicken is crispy and seasoned to perfection. It would also be wonderful with chicken drumsticks instead of thighs!
This is comfort food at it's finest! It reminds me of Sunday dinner with the whole family around the table! Those are truly some of my favorite moments!
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One Pan Baked Paprika Chicken with Vegetables
- 5-6 bone-in and skin-on chicken thighs
- 1 1/2 tablespoons sweet hot mustard
- 1/2 lime, juiced
- 1 1/2 teaspoons paprika
- 1/2 teaspoon rosemary, crumbled
- 3 tablespoons olive oil, divided
- 6 large potatoes, peeled and cut into bite sized pieces
- 1/2 onion, sliced
- 4 garlic cloves, coarsely chopped
- 6 campari tomatoes, quartered
- salt and pepper
Preheat the oven to 400 degrees.
Trim all excess skin from chicken thighs and discard.
In a large ziploc bag, combine the chicken, mustard, lime juice, paprika, rosemary, 1 tablespoon olive oil, salt and pepper. Mix to evenly coat and set aside.
In a 9x13 baking dish, combine the potatoes, onion, garlic, 2 tablespoons olive oil, salt and pepper. Spread evenly, then top with chicken and remaining marinade.
Bake for 30 minutes, then add the quartered tomatoes. Bake for another 25-30 minutes, until vegetables are tender and chicken is cooked through. Garnish with parsley, if desired.
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