One-Pan Paprika Chicken with Potatoes and Tomatoes

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See original recipe at: simplyrecipes.com

kept bydror
recipe bySimply Recipes

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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
3 tablespoons paprika
2 tablespoons olive oil
1 1/2 pounds baby potatoes
1 red onion, cut into 8 wedges
6 garlic cloves, smashed
1/2 pint cherry tomatoes
Handful of thyme sprigs
Leaves from 3 to 4 parsley sprigs, for garnish

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 and the paprika.

3 Marinate the chicken in the sauce: In a large bowl, stir together the mustard, lemon juice,, 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 Prepare 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.

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

6 Add the tomatoes: Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven. Keep the tin foil off.

7 Bake for 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.

See original recipe at simplyrecipes.com