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IMG_3463

Paprika Chicken with Potatoes & Tomatoes

Doesn’t matter where it comes from… anytime you bake chicken with loads of paprika, it’s gonna be special. And while home cooks don’t use a lot of spices in Spain, paprika is the national flavor. So when you reach for this warm and savory spice to infuse chicken and potatoes with a Mediterranean-inspired one pan recipe, you are truly cooking the Mediterranean way.

IMG_3463

Ingredients

6 Chicken thighs & legs
Sea salt
1 Tbsp sweet paprika
2 garlic cloves, minced
1 teaspoon spicy paprika or ground chile pepper
1 teaspoon oregano
2 Tbsps extra virgin olive oil
1 ½ – 2 Tbsps apple cider vinegar
3-4 cups small white potatoes, bite-sized
3-4 cups mixed bell peppers, thinly sliced
3-4 cups cherry tomatoes

Instructions

1

Preheat the oven to 450°F/210° C

2

If you want an extra crispy chicken skin, salt the chicken and refrigerate overnight to allow the skin to dehydrate a bit. If not, evenly space the chicken pieces on a sheet pan and lightly sprinkle with salt.

3

Mix together all the marinade ingredients to create a thick paste.

4

Toss the potatoes with 2 tablespoons of the marinade until completely coated.

5

With the remainder of the marinade, thoroughly coat the chicken.

6

Fill up the sheet pan with the sliced bell peppers, the potatoes and the tomatoes, making sure to pin-prick the tomatoes to avoid bursting while in the oven.

7

Place the sheet pan in the preheated oven and bake for 25-35 minutes until the chicken reaches an internal temperature of at least 165°F.

8

Transfer to a serving platter, scraping all the pan juices and vegetables onto the platter as well. Serve with a lightly dressed green salad.

And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now.

https://youtu.be/UPHJpfD3b7Q

  1. Reply

    this looks tasty and I will definitely give it a go! I have not been particularly well the past few years and stopped cooking much. Went the how fast can I get dinner ready and done route too long. I realized that I still do in fact love to actively cook and am trying to turn my mind back to some of my roots for cooking and eating. Happened upon your videos on youtube and was captivated. You have a great way of encouraging and teaching. Thanks, and I’ll check back after I make this!

    1. Reply

      So sorry it took me so long to respond. Somehow this didn’t come in the normal way… and so glad you found the channel and the site! I’m happy you are along for the ride!

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