Paprika Chicken and Potatoes

A perfectly seasoned one-pan dinner bursting with comforting spices, crispy textures, and juicy chicken—minimal effort, maximum flavor.

---

Ingredients

Main Ingredients:

• 4 chicken thighs (bone-in, skin-on for best crispiness)

• 500g baby potatoes, halved (or quartered if large)

• 2 tbsp olive oil

️ Spice Mix:

• 1 tsp smoked paprika (adds a deep, smoky flavor)

• 1 tsp sweet paprika (for color and sweetness)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried thyme

• ½ tsp dried oregano

• Salt & black pepper, to taste

For Garnish:

• Fresh parsley, finely chopped

---

⏲️ Cooking Times

• Prep Time: 10 minutes

• Cooking Time: 45 minutes

• Total Time: 55 minutes

• Servings: 4

• Calories: ~480 kcal per serving

---

Instructions

1. Preheat Your Oven

Preheat to 200°C (400°F). Use a fan setting if your oven has it, for crispier results.

---

2. Prepare the Spice Mix

In a bowl, combine:

• 1 tsp smoked paprika

• 1 tsp sweet paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried thyme

• ½ tsp dried oregano

• Salt & pepper (about ½ tsp each, adjust to taste)

Mix well to create a balanced dry rub.

---

3. Season the Chicken

• Pat the chicken thighs dry with paper towels (this helps the skin crisp up).

• Rub the thighs with 1 tbsp olive oil.

• Sprinkle half the spice mix evenly over the chicken, rubbing it into the skin and under it if possible.

---

4. Season the Potatoes

• Place halved baby potatoes in a separate bowl.

• Drizzle with 1 tbsp olive oil and toss.

• Add the remaining half of the spice mix.

• Toss again until potatoes are evenly coated.

---

5. Arrange in Pan

• On a large baking tray (or sheet pan), place the chicken thighs skin-side up on one side.

• Spread the seasoned potatoes around them in a single layer, cut-side down if possible for crisping.

Pro Tip: For extra crisp skin, avoid crowding the tray—use two trays if needed.

---

6. Roast to Perfection

• Bake for 40–45 minutes, or until:

  • Chicken reaches internal temperature of 75°C (165°F)

  • Skin is golden and crispy

  • Potatoes are tender and golden on the cut sides

Halfway through (around 20 min), flip the potatoes for even browning.

---

7. Garnish & Serve

• Once out of the oven, rest chicken for 5 minutes.

• Garnish everything with chopped fresh parsley.

• Serve hot with optional lemon wedges or a dollop of sour cream.

---

️ Serving Suggestions

• Side Salad: A crisp green salad with vinaigrette.

• Dipping Sauce: Garlic aioli or lemon yogurt dip.

• Bread: Warm crusty bread to soak up juices.

---

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Bake at 180°C (350°F) for 10–15 minutes or microwave in bursts.

• Freezing: Freeze cooked chicken and potatoes separately for best results. Thaw overnight before reheating.

---

Tips & Variations

• Boneless thighs or breasts can be used but adjust cooking time (~25–30 mins).

• Add chopped carrots or bell peppers for extra veggies.

• Sprinkle a little Parmesan or chili flakes over potatoes before serving.

• Try lemon zest or juice over finished dish for brightness.