One Pan Chicken with Potatoes
This one-pan chicken dinner is made with potatoes, onions, garlic, cherry tomatoes, and an easy paprika sauce.
- 6 chicken thighs bone-in, skin-on, trimmed of excess fat
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- 2 teaspoons paprika
- 3 tablespoons olive oil
- 1 1/2 pounds baby potatoes
- 1 red onion cut into 8 wedges
- 4 garlic cloves smashed
- 1/2 pint cherry tomatoes
- salt and pepper
- parsley for garnish
With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs.
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.
Cut the baby potatoes into halves. Peel the red onion and cut it into 8 wedges through the root end. Cut the cherry tomatoes in half, but keep them separate from the other vegetables.
Heat the oven to 400°F.
Place potatoes and onion in the baking pan, top with chicken.
Bake for 20 minutes, then remove from oven.
Remove the pan from the oven, Scatter over cherry tomatoes, drizzle everything with 1 tbsp olive oil, sprinkle with salt and pepper. Bake for a further 30 - 35 minutes until chicken is golden and potatoes are cooked.
Remove from oven, garnish with parsley if using and serve!
Calories: 629kcal | Carbohydrates: 37g | Protein: 32g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 235mg | Potassium: 1278mg | Fiber: 5g | Sugar: 4g | Vitamin A: 914IU | Vitamin C: 50mg | Calcium: 57mg | Iron: 3mg