There’s something incredibly satisfying about a one-pan meal that makes weeknight cooking feel like a breeze. Picture this: the tangy aroma of lemon mingling with the rich scent of paprika as it fills your kitchen, enveloping everything in warmth and flavor. That’s exactly what awaits you with my Healthy One-Pan Baked Paprika Chicken Thighs with Potatoes and Tomatoes recipe.
After a long day, I found myself craving a dinner that required minimal effort yet delivered maximum taste. This dish marries juicy chicken thighs, seasoned perfectly with herbs and spices, alongside tender, roasted potatoes and sweet cherry tomatoes – a combination that’s both hearty and healthy. The best part? Cleanup is a cinch, allowing you to savor the moments spent with loved ones rather than drowning in dishes.
Whether you’re winding down after a busy day or entertaining friends, this recipe will quickly become a go-to favorite, proving that comfort food doesn’t have to come from takeout. So, roll up your sleeves and let’s bring this delicious and vibrant meal to your table!
Why is Healthy One-Pan Baked Paprika Chicken a must-try?
Simplicity at its finest: This recipe allows you to whip up a delightful dinner with minimal fuss, perfect for busy weeknights.
Flavorful ingredients: The harmony of lemon, paprika, and fresh herbs creates a vibrant taste that the whole family will enjoy.
Nutrient-rich: With juicy chicken thighs, tender potatoes, and sweet tomatoes, every bite is as nutritious as it is delicious.
Effortless cleanup: Since everything cooks in one pan, you can spend more time soaking in the delicious aroma and less time washing dishes.
Versatile options: Feel free to substitute chicken breasts or mix in your favorite vegetables for a personalized touch!
Healthy One-Pan Baked Paprika Chicken Ingredients
• Here’s what you’ll need for this vibrant dish!
For the Chicken
- Chicken Thighs – Juicy and flavorful, bone-in with skin ensures moisture retention while baking.
- Sweet Paprika – Adds a beautiful color and warm flavor to the chicken.
- Lemon Juice – Brightens the dish and helps tenderize the chicken for a succulent bite.
- Dijon Mustard – Offers tanginess that enhances the marinade’s depth.
- Olive Oil – Used for marinating and roasting, it contributes healthy fats; swap for garlic-infused oil for extra flavor.
- Salt and Pepper – Essential for seasoning to elevate all the flavors.
For the Vegetables
- Red Onion – Adds sweetness and depth; caramelizes beautifully as it roasts.
- Baby Potatoes – A hearty component; choose Yukon Gold or red for even cooking.
- Garlic Cloves – Increases the dish’s robustness; roasting mellows the flavor.
- Cherry Tomatoes – Sweeten the dish while roasting, providing freshness and brightness.
- Fresh Thyme – Infuses aromatic flavor; can substitute with 1 tsp dried thyme if needed.
For the Optional Touch
- Kale – Packed with nutrients; sauté with garlic oil and broth for added flavor, serving as a lovely bed for the chicken and veggies.
With these ingredients, you’re on your way to creating a delectable and healthy one-pan meal that everyone will love!
How to Make Healthy One-Pan Baked Paprika Chicken
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Preheat the oven to 400°F. This step ensures that your chicken and vegetables begin cooking evenly and thoroughly, creating that perfect golden brown crust.
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Prepare the potatoes by washing and cutting them into golf ball-sized pieces, ensuring uniform size for even cooking and a delightful bite with every mouthful.
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Mix the marinade by whisking together lemon juice, Dijon mustard, paprika, and olive oil in a bowl. Season it with salt and pepper to enhance the flavors.
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Pat the chicken thighs dry with paper towels, then season them generously with salt and pepper. Coat the chicken in the marinade and set aside to soak up those wonderful flavors.
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Arrange the potatoes, red onion, and garlic in a baking dish. Toss them with salt, pepper, and any remaining olive oil until everything is well-coated and combined.
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Nestle the marinated chicken thighs among the vegetables. Pour any leftover marinade over the chicken and veggies, ensuring each piece is coated.
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Bake the dish for 30 minutes at 400°F, allowing the flavors to meld together and the chicken to reach that perfect tenderness.
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Add the cherry tomatoes to the dish after 30 minutes, spreading them evenly. This will give them a chance to roast and add delightful sweetness.
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Continue baking for another 30 minutes or until the chicken reaches an internal temperature of 165°F. The result should be juicy chicken with beautifully roasted vegetables.
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Optionally, prepare the kale by sautéing it in garlic olive oil and chicken broth until wilted, then serve it beneath your chicken and vegetables for extra nutrition.
Optional: Top with freshly chopped thyme for a vibrant finish!
Exact quantities are listed in the recipe card below.
What to Serve with One-Pan Baked Paprika Chicken Thighs with Potatoes and Tomatoes?
Transform your dinner into a full feast with these delicious side dishes that harmonize beautifully with your chicken.
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Creamy Mashed Potatoes: Their velvety texture complements the roasted chicken and potatoes, making each bite feel indulgent.
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Sautéed Green Beans: Bright and crunchy, these green beans provide a fresh contrast to the dish, adding a pop of color and nutrients.
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Crispy Roasted Brussels Sprouts: These caramelized sprouts bring a delightful crunch and slight bitterness that balances the sweetness of the roasted tomatoes.
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Herbed Quinoa: A nutty, fluffy side that adds a healthy grain option to your meal, soaked in aromas of fresh herbs to elevate the entire experience.
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Garlic French Bread: Perfect for soaking up the juices from the chicken and vegetables, this bread offers a satisfying, crunchy texture alongside the tender dish.
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Simple Green Salad: A light salad with mixed greens, lemon vinaigrette, and cherry tomatoes adds a refreshing element, cutting through the richness of the chicken.
Imagine sitting down to a beautifully arranged table, the enticing aroma of the chicken mingling with these delightful sides, inviting everyone to gather and share a meal filled with warmth and love.
Healthy One-Pan Baked Paprika Chicken Variations
Feel free to customize this recipe to suit your taste and dietary needs for an exciting twist on your dinner!
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Chicken Breasts: Swap chicken thighs for breasts for a lighter option; remember to monitor cooking time, as breasts cook faster.
Adjusting the cook time here is crucial for juicy results! -
Root Veggies: Substitute baby potatoes with carrots, parsnips, or sweet potatoes to change up the flavor and texture.
Adding different root vegetables can create a colorful dish bursting with nutrition and natural sweetness. -
Herb Alternatives: Experiment with rosemary or oregano in place of thyme for a different aromatic profile.
Each herb brings its own unique essence to the dish, creating endless flavor possibilities! -
Spicy Kick: Add a pinch of red pepper flakes or smoked paprika for a hint of heat and a bit of smokiness.
This little twist can elevate the dish’s flavor profile and excite your taste buds! -
Vegan Version: Replace chicken with firm tofu or chickpeas and enhance with soy sauce for a plant-based option.
This not only provides the heartiness of protein but also creates a vibrant, fulfilling meal without meat. -
Dairy Addition: Stir in a dollop of sour cream or Greek yogurt before serving for a creamy touch.
This addition can complement the spices and provide a lovely contrast to the dish’s flavors. -
Grain Boost: Serve everything over quinoa or couscous for an extra layer of texture and a wholesome grain option.
Both grains offer a lovely base that can soak up the delicious juices from the chicken and vegetables, making every bite delightful! -
Zucchini & Bell Peppers: Toss in sliced zucchini or bell peppers for additional veggies and a pop of color.
This variation not only enhances nutrition but adds freshness and crunch to each forkful of your dish!
Expert Tips for Healthy One-Pan Baked Paprika Chicken
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Choose Quality Chicken: Opt for bone-in chicken thighs for juiciness; boneless can dry out easily during cooking.
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Potato Perfection: Avoid Russet potatoes as they can become mushy. Stick to Yukon Gold or red baby potatoes for the best texture.
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Even Cooking: Cut your vegetables uniformly to ensure they cook evenly. This way, every bite will be just as delightful as the last!
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Marinade Time: For deeper flavor, let your chicken marinate for at least 30 minutes or even overnight if time allows.
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Cherry Tomato Hack: Place cherry tomatoes between two plates and slice through the middle to halve them quickly without mess.
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Avoid Overcrowding: Ensure there’s space between the chicken and veggies on the baking dish for optimal roasting and caramelization in this healthy one-pan baked paprika chicken.
How to Store and Freeze Healthy One-Pan Baked Paprika Chicken
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure to let the dish cool completely before sealing to maintain freshness.
Freezer: For long-term storage, freeze individual portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To best preserve the texture and flavors, reheat in the oven at 350°F until warmed through. Avoid using the microwave as it can make the chicken rubbery.
Make-Ahead: You can prepare the marinade and marinate the chicken thighs a day in advance for even more flavor in this healthy one-pan baked paprika chicken!
Make Ahead Options
These Healthy One-Pan Baked Paprika Chicken Thighs with Potatoes and Tomatoes are perfect for meal prep! You can marinate the chicken thighs up to 24 hours in advance; just whisk together the marinade and coat the chicken, refrigerating it until you’re ready to cook. The vegetables, including potatoes, onions, and garlic, can also be prepped and stored in an airtight container for up to 3 days. When you’re ready to serve, simply layer everything in the baking dish, add the cherry tomatoes, and bake as directed. This approach ensures that your dinner is just as delicious, saving you valuable time on busy weeknights while still offering an aromatic meal that the whole family will love.
Healthy One-Pan Baked Paprika Chicken Thighs with Potatoes and Tomatoes Recipe FAQs
What kind of chicken should I use for this recipe?
Absolutely! For the juiciest result, I recommend using bone-in, skin-on chicken thighs. This cut holds moisture exceptionally well during cooking. If you prefer a leaner option, chicken breasts can be substituted, but be mindful that they could dry out if overcooked.
How do I choose the right potatoes?
Very! Opt for Yukon Gold or red baby potatoes for even cooking and great texture. Avoid Russet potatoes as they can become mushy when roasted. Make sure they are similar in size for uniform cooking—about the size of golf balls works perfectly!
How can I store leftovers, and how long do they last?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. It’s essential to let the dish cool entirely before sealing to maintain its freshness. When you’re ready to enjoy it again, reheat gently in the oven, ensuring it warms up without drying out.
Can I freeze this dish for later use?
Absolutely! This healthy one-pan baked paprika chicken can be frozen for up to 3 months. I suggest portioning it into airtight containers or freezer bags to make reheating easier. When you’re ready, thaw it overnight in the fridge before reheating in the oven at 350°F until it’s warmed through. This method helps maintain texture and flavor.
What should I do if my chicken isn’t cooking evenly?
If you notice uneven cooking, try rearranging the chicken and vegetables halfway through baking. This ensures that everything gets the same exposure to heat. Additionally, make sure that the chicken isn’t overcrowding the pan; space matters when it comes to roasting!
Are there any dietary considerations I should be aware of?
Certainly! If you’re preparing this dish for someone with dietary restrictions, be cautious about allergies to mustard or other ingredients. You can easily swap out Dijon mustard for a dairy-free or gluten-free option. As for pets, avoid feeding them any cooked chicken bones, as they can splinter and pose a risk.
Healthy One-Pan Baked Paprika Chicken Thighs with Potatoes
Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- Prepare the potatoes by washing and cutting them into golf ball-sized pieces.
- Mix the marinade by whisking together lemon juice, Dijon mustard, paprika, and olive oil.
- Pat the chicken thighs dry and season them with salt and pepper. Coat in the marinade.
- Arrange the potatoes, red onion, and garlic in a baking dish and toss with salt, pepper, and olive oil.
- Nestle the marinated chicken thighs among the vegetables and pour any leftover marinade over.
- Bake for 30 minutes at 400°F.
- Add cherry tomatoes and continue baking for another 30 minutes.
- Optionally, sauté the kale in garlic olive oil and broth until wilted.