Sheet Pan Paprika Chicken With Potatoes And Turnips Recipes

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SHEET PAN PAPRIKA CHICKEN AND VEGETABLES



Sheet Pan Paprika Chicken and Vegetables image

This flavor-packed paprika chicken is never a hard sell at my house. And I'm not shy serving it to company (yes, directly from the pan!)

Provided by The Mediterranean Dish

Categories     Entree

Time 50m

Number Of Ingredients 11

6 chicken thighs, bone in, skin on
Salt
1 lb Brussels sprouts, trimmed, and halved
2 sweet potatoes, peeled, and cubed
2 shallots, peeled, and quartered
10 garlic cloves, crushed into a paste
Private Reserve Greek Extra Virgin Olive Oil
1 tbsp fresh lemon juice
2 tbsp sweet Spanish Paprika, divided
1 tsp ground coriander, divided
1 tsp allspice, divided

Steps:

  • Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).
  • Preheat oven to 425 degrees F.
  • Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
  • Now, in a small bowl mix the spices together.
  • Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.
  • To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).
  • Nestle the chicken pieces in with the vegetables on the sheet pan.
  • Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)

Nutrition Facts : Calories 252 calories, Sugar 2.8 g, Sodium 565.1 mg, Fat 7.5 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 17.9 g, Fiber 4.4 g, Protein 29.2 g, Cholesterol 115.7 mg

SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN



Sheet-Pan Paprika Chicken With Tomatoes and Parmesan image

This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

3 pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons apple cider vinegar, plus more for serving
2 garlic cloves, finely grated
1 tablespoon sweet paprika
1 teaspoon Espelette pepper or smoked hot paprika (pimentón)
1 teaspoon dried oregano
1 pint cherry tomatoes (preferably different colors), halved
1 poblano chile or 1 small green bell pepper, thinly sliced
1 cup thinly sliced sweet bell peppers (red, yellow or orange)
1/3 cup grated Parmesan
1/4 cup chopped fresh parsley, for serving
Freshly ground black pepper

Steps:

  • Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
  • In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
  • Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
  • Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
  • Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

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