Lemon-Paprika Roasted Chicken with Potatoes
This easy to prepare dish is so delicious and filling. It's a perfect dinner for busy weekdays.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
potatoes
peeled, and cut into 2-inch chunks |
|
| 2 | tablespoons |
olive oil
|
|
| ½ |
red onion
thinly sliced |
|
|
| 1 | pound |
chicken breasts
bone-in and skin-on |
|
| 1 | teaspoon |
paprika
|
|
| 1 ½ | tablespoons |
lemon juice
plus extra wedges for serving |
|
| 3 |
garlic cloves
chopped |
*
|
|
| 4 | tablespoons |
parsley leaves
chopped and divided |
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
potatoes
peeled, and cut into 2-inch chunks |
|
| 3E+1 | ml |
olive oil
|
|
| 0.5 | each |
red onion
thinly sliced |
|
| 453.6 | g |
chicken breasts
bone-in and skin-on |
|
| 5 | ml |
paprika
|
|
| 23 | ml |
lemon juice
plus extra wedges for serving |
|
| 3 | cloves |
garlic cloves
chopped |
*
|
| 6E+1 | ml |
parsley leaves
chopped and divided |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat the oven to 500 F degrees.
Toss the potato chunks with olive oil, salt and black pepper to taste.
Spread the potatoes onto a large rimmed baking sheet in a single layer.
Roast in the oven for about 15 minutes until almost fork tender.
Place the onions over the potatoes and roast for another 5 minutes or so until the onions are soft.
While the potatoes are cooking in the oven, toss the chicken thighs with paprika, lemon juice, garlic, salt and black pepper to taste until well combined.
Once the onions are cooked in the oven for about 5 minutes, remove the baking sheet wit oven mitt.
Scatter the chicken thighs over the onions, then return the baking sheet to the oven.
Continue to cook for another 15 minutes or so or until the instant thermometer inserted into the thickest part of chicken thighs has reached at least 160 degree F.
Remove from the oven, and serve warm with extra fresh parsley and lemon juice.
