One-Pan Paprika Chicken with Potatoes and Tomatoes

This one-pan chicken dinner is made with potatoes, onions, garlic, cherry tomatoes, and an easy paprika sauce. Dairy-free, gluten-free. 1 hour start to finish.

By
Sally Vargas
Sally Vargas
Sally Vargas

Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.

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Updated April 18, 2024
Sally Vargas
Paprika Chicken and Potatoes with Tomatoes in an oval baking dish
Sally Vargas

One-pan supper? Now you have my attention. I love a dish you can prepare, shove into the oven, and then forget about for a little while. Just remember to set a timer!

This particular one-pan meal starts with tossing chicken and vegetables in an easy sauce while the oven heats, and ends with everyone sitting down to dinner an hour later.

Paprika Chicken with Potatoes and Tomatoes
Sally Vargas

Quick Marinade for Extra Flavor

I like to give the chicken a quick marinade in the sauce – a mix of paprika, mustard, lemon juice, and olive oil – while chopping up the vegetables. It doesn't need to marinate for long, but I find it makes the chicken just that much more flavorful and tender.

How to Make Chicken and Potatoes

Chicken, vegetables, and sauce all go into the baking dish, and then the real action happens in the oven. All the flavors mingle while the chicken and vegetables roast.

To keep the tomatoes from cooking down too much, add them about halfway through the baking time. This gives them enough time to warm through, but they still retain some of their fresh flavor and bright color.

Paprika Chicken and Potatoes with Tomatoes horizontal in a baking dish
Sally Vargas

Suggestions and Substitutions

Use this recipe as a template for whatever you have on hand! Here are a few good swaps:

  • Swap the chicken thighs for legs or bone-in skin-on chicken breasts. (Chicken breasts will cook a little faster, so check the temperature earlier.)
  • Swap the baby potatoes for any other kind of potato or sweet potato, cut into bite-sized chunks
  • White, yellow, or sweet onions can be swapped for the red onions
  • Add any veggies you have on hand! Green beans, Brussels sprouts, or zucchini would all be good additions
  • Swap the paprika marinade for your favorite chicken marinade or chicken dry rub (here's the one we like!)

Storing & Reheating Leftovers

Leftovers will keep for up to 5 days and can be reheated in the microwave or in a low oven.

The chicken can be marinated and frozen for up to 3 months. Thaw before cooking with the potatoes, onions, and tomatoes.

More One-Pan Chicken Recipes

From the Editors Of Simply Recipes

One-Pan Paprika Chicken with Potatoes and Tomatoes

Prep Time 15 mins
Cook Time 60 mins
Total Time 75 mins
Servings 4 to 6 servings

Small red or yellow potatoes can be substituted for the baby potatoes; cut them into bite-sized pieces before baking.

Ingredients

  • 6 to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat)

  • 2 tablespoons Dijon mustard

  • Juice of 1 lemon

  • 2 teaspoons paprika

  • 4 tablespoons olive oil

  • 1 1/2 pounds baby potatoes

  • 1 red onion, cut into 8 wedges

  • 6 cloves garlic, smashed

  • 1/2 pint cherry tomatoes

  • Handful thyme sprigs

  • Leaves from 3 to 4 parsley sprigs, for garnish

Method

  1. Heat the oven to 400°F:

    Place a rack in the middle position.

  2. Prepare the chicken:

    With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs. Sprinkle all over with salt and pepper.

  3. Marinate the chicken in the sauce:

    In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper to taste. Add the chicken thighs and toss to coat. Set aside while you chop the vegetables.

  4. Prepare the vegetables:

    Cut the baby potatoes into halves. Peel the red onion and cut it into 8 wedges through the root end. Cut the cherry tomatoes in half, but keep them separate from the other vegetables.

  5. Bake the chicken and vegetables:

    In a large baking dish (9x13-inch pan, 3-quart dish, or other similar sized baking dish), toss the potatoes, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and top with thyme sprigs.

    Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400°F for 30 minutes, uncovered.

    Layer the potatoes and onions for paprika chicken in a baking dish
    Sally Vargas
    Place the chicken and potatoes on top of the onions in a baking dish
    Sally Vargas
  6. Add the tomatoes:

    Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.

  7. Bake for another 25 to 30 minutes:

    Bake another 25 to 30 minutes, or until the potatoes are tender and an instant-read thermometer inserted into the middle of a thigh registers 165°F. Serve with a salad or crusty bread.

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Nutrition Facts (per serving)
630 Calories
37g Fat
30g Carbs
50g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 630
% Daily Value*
Total Fat 37g 47%
Saturated Fat 9g 47%
Cholesterol 250mg 83%
Sodium 489mg 21%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 50g
Vitamin C 28mg 138%
Calcium 61mg 5%
Iron 4mg 21%
Potassium 1256mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.