One-Pan Paprika Chicken and Potatoes
This recipe for One-Pan Paprika Chicken and Potatoes is a simple yet delicious meal, perfect for a family dinner. It features a spatchcock chicken roasted with golden potatoes, shallots, and garlic, all coated in a flavorful paprika paste.
Ingredients
- 1 Spatchcock Chicken
- 12 Golden potatoes, peeled and cut into halves or quarters
- 4 Shallots, cut into quarters
- 10 Garlic cloves, whole
- 3 Thyme sprigs, fresh
- 0.33 cup Olive oil (for the pan)
- 0.75 cup Water
- 0.5 teaspoon Flaky salt
- 0.33 cup Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Aleppo pepper
- 1 teaspoon Garlic powder
- 1.5 tablespoon Tomato paste
- 1 teaspoon Honey
Method
- 1
Preheat the oven to 420°F (220°C).
- 2
Drizzle olive oil into a large, oven-safe pan.
- 3
Add the quartered potatoes, quartered shallots, whole garlic cloves, and fresh thyme sprigs to the pan. Arrange them around the edges, leaving space in the center.
- 4
Place the spatchcock chicken in the center of the pan, on top of the vegetables.
- 5
In a small bowl, combine all the paprika paste ingredients: olive oil, salt, black pepper, paprika, cumin, Aleppo pepper, garlic powder, tomato paste, and honey. Mix well until a uniform paste is formed.
- 6
Brush about three-quarters of the paprika paste all over the chicken, ensuring it's evenly coated.
- 7
Add 3/4 cup of water to the remaining paprika paste in the bowl and mix to create a sauce. Pour this sauce over the potatoes in the pan.
- 8
Sprinkle flaky salt over the entire dish, including the chicken and potatoes.
- 9
Cover the pan first with a sheet of wet parchment paper, then tightly with aluminum foil.
- 10
Bake in the preheated oven at 420°F (220°C) for 1 hour.
- 11
After 1 hour, carefully remove the aluminum foil and parchment paper. Return the uncovered pan to the oven and bake for another 30 minutes.
- 12
To get a golden-brown, crispy skin, switch the oven to convection broil at 450°F (232°C) and cook for an additional 5-7 minutes. Keep a close watch to prevent burning.
- 13
Remove the pan from the oven. Let the chicken rest for a few minutes before carving and serving with the roasted potatoes.
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