One-Pan Baked Paprika Chicken

with Vegetables and Herbs

September: National Chicken Month

Winner winner, chicken dinner! Life is hectic so if we can make a meal quickly, the more time for us to rest and relax after a long day. This recipe for herbed paprika-seasoned chicken is baked in one pan along with sides of vegetables for a complete dinner. We especially like the colorful combinations in this hearty dish. For National Chicken Month, try this one-pan baked paprika chicken with vegetables and herbs.

Recipe

(Adapted from Simply Recipes)

Ingredients

  • 4-6 pieces chicken thighs, trimmed of extra fat
  • salt and pepper to taste
  • 2 tablespoons Dijon mustard
  • 1 lemon, juiced
  • 2 teaspoons paprika
  • 4 tablespoons olive oil, divided use
  • 1 red onion, peeled and cut into 8 wedges
  • 1 ½ pounds baby potatoes, cut in half
  • 6-8 garlic cloves, peeled and smashed
  • ½ pint cherry tomatoes, cut in half (we used the whole pint)
  • thyme sprigs
  • parsley leaves (optional garnish)

Directions

Season the chicken thighs with salt and pepper. In a separate bowl, mix together the mustard, lemon juice, paprika and 2 tablespoons of olive oil to make a marinade. Add the chicken and coat well. Set aside.

In another bowl, combine the onions, potatoes and garlic cloves. Place these vegetables in a 9×13 inch baking pan or casserole dish. Season with salt and pepper and add the remaining 2 tablespoons of olive oil. Arrange the chicken on top of the vegetables and pour the marinade over everything.

Top with a few thyme sprigs. Bake uncovered in a preheated oven at 400 degrees F for 30 minutes. Remove from the oven and scatter the cherry tomatoes over everything. Return to the oven and bake for another 20-25 minutes or until the chicken is cooked through. Remove from the oven. Spoon the juices over the chicken and vegetables. Discard dried thyme sprigs. Garnish with additional fresh thyme sprigs and parsley flakes. Serve hot.

Notes

  • Try the traditional Hungarian recipe for paprika chicken.
  • Search our blog for more chicken recipes for National Chicken Month/National Poultry Month.

 

Paprikás Csirke

(Hungarian Paprika Chicken)

Paprika Chicken

January 18: Feast Day of St. Margaret of Hungary

With a large European population in the Chicago suburbs and Northwestern Indiana, there were several interesting international grocery stores where Islander and her Ukrainian friend, Olga W., would often go together to shop for sweets, snacks and spices. Islander bought Hungarian paprika to replace the blander one in her pantry and it made a difference to the dish she cooked by boosting the flavor and color of paprika chicken (also known as chicken paprikash).

Paprika chicken (paprikás csirke) is a popular Hungarian stew. This is a nice recipe to make in observance of the feast days of Hungarian saints, beginning with St. Margaret in January. Jó étvágyat!

 Recipe

(Adapted from Squidoo)

Ingredients

  • 2 pounds of chicken (drumsticks, thighs, etc.)
  • ½ cup flour
  • ¼ cup (½ stick) butter
  • 1 medium onion, diced
  • salt and pepper to taste
  • 2 tablespoons Hungarian sweet paprika
  • 1-2 cups water (enough to cover the chicken)
  • 1 cup sour cream
  • parsley, chopped (optional garnish)
  • hot cooked pasta noodles or rice

Directions

Dredge the chicken in the flour. Shake off excess flour and set aside. In a large pan, melt the butter over low heat. Raise the heat and sauté the onions until translucent. Use a slotted spoon to remove the onions from the pan. Keep warm.

Paprika Chicken

In the same pan, brown the chicken, turning to cook all sides. Return the onions to the pan. Pour water over the chicken. Sprinkle salt, pepper and paprika. Lower the heat, cover the pan with a lid and simmer for an hour or until the chicken is tender. Check seasonings and sprinkle with a little more salt and pepper to taste.

Paprika Chicken

When cooked, remove the chicken, leaving the sauce in the pan. Add the sour cream and stir constantly until smooth (do not allow to curdle). Place the thickened sauce in a plate and add the chicken on top. Sprinkle with parsley. Serve over hot cooked pasta noodles or rice.

Paprika Chicken

Notes

  • Some calendars list the feast day of St. Margaret of Hungary on January 19 and 26.