Description
Paprika-roast chicken with potatoes and peppers is a comforting dish that fills your home with inviting aromas and rich flavors. Juicy chicken thighs seasoned with sweet paprika are roasted alongside tender potatoes and vibrant red bell peppers, creating a colorful and satisfying meal. Ideal for weeknight dinners or festive gatherings, this easy-to-follow recipe guarantees a delightful culinary experience for both novice cooks and seasoned chefs alike. Gather your loved ones around the table and savor this heartwarming classic!
Ingredients
Scale
- 4 bone-in chicken thighs (1.5 lbs)
- 2 tbsp sweet paprika
- 2 red bell peppers, sliced
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chicken thighs, potatoes, bell peppers, garlic, olive oil, paprika, salt, and pepper. Toss until evenly coated.
- Spread the mixture in a greased baking dish.
- Roast in the oven for 45-50 minutes until chicken reaches an internal temperature of 165°F (75°C) and potatoes are tender.
- For added crispiness, broil for an additional few minutes if desired.
- Serve directly from the dish or transfer to plates with drizzled juices.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with veggies (approximately 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 120mg