Paprika Chicken and Potatoes
Paprika chicken and potatoes is a simple weeknight dinner made with minimal ingredients that comes together all in one dish. Gold and sweet potatoes are seasoned and baked, then finished in the oven with sweet paprika spiced chicken thighs.
The potatoes get perfectly golden and tender, and the chicken stays juicy with tons of flavor.
Simple, weeknight dinners
If you’ve tried my Harissa Chicken or Salmon Couscous Salad, you’ll love the flavors in this recipe, too. This dish is made with simple ingredients that you likely have around.
I especially love this dish because it takes almost no time to throw together- the oven does all of the magic! Everything gets baked in one pan, and can be served with your favorite vegetable side or salad.
Ingredients you’ll need
- Boneless, skinless chicken thighs, 6 pieces. I love using chicken thighs for this recipe for their tender texture and juicy flavor, but feel free to sub chicken breast if preferred
- Sweet potatoes and yellow/gold potatoes
- Spices- paprika, garlic, salt & pepper
- Date syrup, for a little sweetness
- Fresh parsley
- Olive oil
- Slice the potatoes into 3″ wedges, then toss them with olive oil, paprika, garlic, salt & pepper
- Roast the potatoes in an oven-safe dish on 400 F for about 30 minutes until fork tender
- In the meantime, marinate the chicken thighs with the olive oil, parsley, spices and date syrup
- Remove the potatoes from the oven and give them a toss. Place the chicken on top with any remaining marinade
- Finish baking for another 35 minutes
This recipe is great for a crowd, holiday dinner, or small family weeknight meal. Leftovers reheat well and can be served with pearled couscous, roasted vegetables or a fresh side salad.
Serve with:
Fennel Apple Salad
Pearl Couscous with Roasted Vegetables & Chickpeas
Whole Roasted Cauliflower with Turmeric Tahini
Paprika Chicken and Potatoes
Ingredients
Potatoes
- 2 large sweet potatoes
- 4 gold potatoes
- 3 tbsp olive oil
- 1 tsp paprika
- 1 clove garlic, crushed or 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Paprika Chicken
- 6 boneless skinless chicken thighs
- 2 tbsp olive oil
- 2 tbsp silan (date syrup) or honey
- Handful of parsley, finely chopped
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 clove crushed garlic or 1/2 tsp garlic powder
Directions
- Preheat the oven to 400 F
- Cut the potatoes in half, then slice into 3″ wedges.
- Add them to a baking dish and toss them with the olive oil and spices.
- Bake the potatoes for about 30-35 minutes, until fork tender.
- While the potatoes bake, marinate the chicken thighs in a bowl with the olive oil, spices, date syrup and parsley. Let the chicken marinate until the potatoes are out of the oven.
- After 30 minutes, remove the baking dish from the oven and give the potatoes a toss. Place the chicken pieces on top. Pour any remaining marinade over the top
- Place the pan back into the oven for another 35 minutes to finish cooking.
- Garnish with extra chopped parsley before serving
Hi Candice, if you leave the chicken breast whole, I would add another 10 or so minutes for a thick piece. You can also cut the breast into strips or cubes and keep the recipe as is!
Thank you for sharing this recipe
So glad you tried it, Becky!