Name: Paprika Chicken and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2-3 lb bone-in, skin on chicken thighs or breasts; 2-3 tbsp olive oil; 2-3 tbsp butter; 1-2 tsp salt (or amount as desired); 1-2 tsp black pepper (or amount as desired); 1-2 tsp garlic (or amount as desired); 2-3 tbsp Paprika (or amount as desired); 1 1/2 lb russet potatoes (cleaned and quartered); 1 tbsp baking soda

This juicy and tender chicken is loaded with delicious flavor! Paired with crispy paprika potatoes, you're in for another winner winner chicken dinner!

Most of us can say we have a bottle of paprika or smoked paprika in our pantry. It's a pretty mild spice that can add yummy flavor to a dish or be used as a decorative accent. It's called for in many recipes, but this recipe calls for a heavy dose of it!

Paprika is a spice made from dried and ground red peppers. There are many varieties and it can vary from country to country. It can range from mild to hot, but most mainstream, regular paprika brands will be mild.

The pan juices the cooked chicken creates yields some of the most incredible potatoes you've ever eaten. The par-cooked potatoes soak up the seasonings from the chicken and develop an amazing crust.

This really is a recipe I make for my family often. I initially posted a version of this 3 years ago where I used chicken leg quarters. I still use them often as they're super yummy and a great budget-friendly protein option. Serve the chicken and potatoes with a vegetable side and you're all set!

Why You'll Love this Recipe

It's yields super juicy and flavorful chicken!
The chicken is seasoned with spices you likely already have in your pantry!
It's budget-friendly!
You can repurpose the pan dripping in a way that take potatoes to the next level!

What You'll Need

Bone-in, Skin-on Chicken Thighs, Breasts Legs or Leg Quarters
Paprika
Garlic Powder
Russet Potatoes
Butter
Olive Oil
Baking Soda

Tools You'll Need

Large Skillet or Stove/Oven-Safe Roaster Pan
Large Pot
Tongs
Spatula

How to Make this Recipe

First, bring a medium pot of water to a boil. Carefully add baking soda. Once it dissolves, add the potatoes and cook until they're almost fork tender. This should take about 10-12 minutes. Drain the potatoes in a colander and set aside.
Sprinkle and rub the spices evenly over both sides of the chicken and underneath the skin.

Heat the olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken. Cook the chicken on both sides, flipping every 4-5 minutes, until the chicken reaches an internal temperature of 165°F or 74°C.

Transfer the cooked chicken to a serving dish, cover and set aside.
To the skillet, carefully add the potatoes. Spread in an even layer and season with salt as desired. Cook, stirring occasionally, until the potatoes are brown and crispy on the outside.

Serve the paprika chicken and potatoes hot, garnished with chopped fresh parsley if desired.

Tips and Substitutions

As noted above, any bone-in, skin-on chicken cut can work in this dish. The cook time will vary with the size and type. I recommend measuring the internal temperature with a meat thermometer to ensure doneness.
While the chicken is cooking, monitor the pans heat and time turning the chicken. The paprika can burn if left on one side for too long or the pan gets too hot. Adjust the fire lower or higher as needed.
The seasonings to this chicken some might consider "basic." While they are basically delicious, you can certainly add more seasoning to your liking.
The pan juices have a lot of seasoning and flavor from the chicken, but you can add more seasonings than salt to the potatoes if you'd like.
Any type of potato can work in this dish. You can use red, yellow or russet potatoes. The length of time for the potato to become almost fork tender with vary with each.
Regular or smoked paprika will work in this dish.
So many side dishes work great with this dish! Here are some ideas to get you started:
- Roasted or Air Fried Asparagus
- Side Garden Salad
- Loaded Restaurant Salad
- Garlic Broccoli and Mushrooms
- Crispy Green Beans
- Glazed Brussels Sprouts
- Roasted Vegetable Blend

Storage

Allow the chicken to cool down to room temperature before storing it. Do not leave it out at room temperature for more than two hours. Place the leftover chicken in an airtight container or wrap it tightly with plastic wrap or aluminum foil. Store the container or wrap in the refrigerator for up to four days.
If you want to store the leftover chicken for a longer time, you can freeze it. Place the chicken in a freezer-safe container or freezer bag and store it in the freezer for up to three months. To thaw frozen chicken, place it in the refrigerator for several hours or overnight.
It's important to note that reheated chicken should be heated to an internal temperature of 165°F (74°C) to ensure it is safe to eat. Additionally, reheated chicken may lose its original texture and flavor, so it's recommended to reheat it gently and not overcook it.

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Paprika Chicken and Potatoes

This juicy and tender chicken is loaded with delicious flavor! Paired with crispy paprika potatoes, you're in for another winner winner chicken dinner!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: American

Keyword: chicken, vegetables

Servings: servings

Calories: 524kcal

Ingredients

2-3 lb bone-in, skin on chicken thighs or breasts
2-3 tablespoon olive oil
2-3 tablespoon butter
1-2 teaspoon salt or amount as desired
1-2 teaspoon black pepper or amount as desired
1-2 teaspoon garlic or amount as desired
2-3 tablespoon Paprika or amount as desired
1 ½ lb russet potatoes cleaned and quartered
1 tablespoon baking soda

Instructions

Bring a large pot of water to a boil. Add the baking soda, and once dissolved, add the potatoes. Cook until their almost fork tender, then drain in a colander.
Season chicken on both sides and underneath the skin with desired amount of seasonings.
Heat oil and butter in a large skillet on medium-high heat. Once hot, add the chicken skin side down. Turn the chicken every 5 minutes until it reaches a minimum internal temperature of 165°F.
Transfer the cooked chicken to a serving plate, cover and set aside.
Carefully pour the drained potatoes into the chicken skillet. Stir and season with salt as desired. Cook, stirring periodically, until the potatoes are crispy on the outside.

Video

Nutrition

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