Sheet Pan Paprika Chicken With Potatoes And Turnips Recipes
SHEET PAN PAPRIKA CHICKEN AND VEGETABLES
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
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
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
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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