ONE-PAN PAPRIKA CHICKEN W/ POTATOES & TOMATOES

By curly

Ingredients

• 6 to 8 chicken thighs (about 3 pounds, bone-in and skin-on)
• 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, unpeeled
• 1/2 pint cherry tomatoes
• Handful of thyme sprigs
• Leaves from 3 to 4 parsley sprigs, for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 60mins
Adapted from simplyrecipes.com

Preparation

Step 1

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

Yield: Serves 4 to 6

Heat the oven to 400 degrees.

Place a rack in the middle position.

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.

Cut the baby potatoes into halves. Peel the red onion and cut it into 8 wedges through the root end. Smash the garlic cloves lightly with the flat of a knife, just to break the skin. Cut the cherry tomatoes in half, but keep them separate from the other vegetables.

In a large baking dish (9x13-inch pan, 3-quart casserole dish or other similar sized baking dish) toss the potatoes, onion and garlic with salt, pepper, and the remaining 2 Tbsps of olive oil. Spread them evenly in the pan and top with thyme springs. Nestle the chicken into the vegetables and scrape any extra sauce over the top. Bake for 30 minutes.

Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.

Bake for another 20 to 25 minutes or until the vegetables are tender and an instant-read thermometer inserted into the middle of a thigh registers 165F. Serve with a salad or crusty bread.