These chicken thighs are so crispy and so flavourful with the paprika sauce and once roasted with the garden veggies makes this meal a winner any day of the week.
When I bought this paprika puree, sauce or paste as sometimes it’s refer to, I never thought it would be a winner..and it was that and more! It is so delicious and fresh in flavour that you think you are eating it straight from the pot it was cooked in. Love the richness, and colour it adds to the chicken. I would recommend trying it, if you haven’t yet, you will be pleasant surprised!
Suggestions:
When roasting poultry, I recommend choosing chicken thighs or legs for this recipe with skins on and bone-in. What can happen when roasting chicken breasts or meat, it can dry out and be chewy. Often times, a liquid is added to meat when roast to avoid it from getting overly dry.
The vegetables I chose for this recipe is what I had on hand in the refrigerator. If you are using different vegetables, keep in mind the length of time it will take to roast. For example, if you add potatoes, then they will take a little longer to cook, however, you can cut them smaller so they will cook through within the 25-30 minutes it takes for the other vegetables. The vegetables I chose seem to work well and keeping in mind, how you like your veggies. For instance, I prefer a crunch in my carrots, and my potatoes to be tender yet crispy exterior. Other options of vegetables you can add to this dish are: sweet potatoes, white potatoes, brussel sprouts, tomatoes, zucchini, squash, turnips, and keeping in mind the size you cut them so they cook through and are crispy.
Many other ways to use sweet paprika paste it can be used in soups, sauces, roasted meats, stews, chili hamburgers, and even add it to dips.
Ingredients:
Chicken: my choice of buying chicken is antibiotic and hormone free; for this recipe use bone-in and skins on for the crispy texture
Seasoning: salt and pepper
Olive oil: choose a good quality evoo
Onion and garlic: is a must for any pan sheet recipe, as it adds so much flavour and goodness to a dish
Veggies: I chose what I had on hand, feel free to select what you have on hand, keeping in mind the length of time it will be in the oven at 400 degrees F.
Garnishing: my go to herb for garnishing is parsley, and if I can dill, both adds freshness to the dish
Easy Roasted Chicken Thighs with Paprika Sauce and Garden Vegetables
Equipment
- Sheet/baking pan
- skillet
Ingredients
- 4 chicken thighs, bone-in, skin-on (hormone and antibiotic free)
- 1/2 tsp Himalayan salt
- 1/4 tsp pepper
- 2 tbsp extra virgin olive oil
- 2 tsp paprika puree/paste
- 1/4 red onion, sliced
- 2 cloves garlic, sliced
- 4 cauliflower florets, sliced
- 6 coloured carrots
- 3 tbsp extra virgin olive oil
- salt and pepper for seasoning
- bunch of kale (optional)
- 6 cherry tomatoes, cut in half
- 2 tbsp parsley, chopped for garnishing
- 1 sprig of dill, garnishing
Instructions
- Preheat oven to 400°F.
- Season chicken thighs with salt and pepper. In a medium skillet, on medium heat, add olive oil and once oil is heated, add chicken thighs leaving the pieces for 3-4 minutes on each side before turning. You want the skin side to be crispy before turning over. Transfer to sheet/baking pan and add the paprika puree to each chicken thigh. Option is to add the chicken thighs directly on the baking sheet, and drizzle with olive oil and at 425 degrees F. let the chicken skin side up, get crispy, then add and arrange the veggies to the sheet pan and coat the chicken thighs with the paprika sauce, and reduce the heat to 400 degrees F.
- Arrange vegetables on sheet pan, and coat with olive oil, and season with salt and pepper.
- Cook for 25 minutes, until the chicken is cooked through and vegetables are roasted and tender. If you using kale, add it the last 5 minutes of cooking.
- Transfer the chicken and vegetables on serving platter, and add sliced cherry tomatoes, and garnish with parsley and dill.
Nutrition
How to make this recipe:
Season chicken thighs with salt and pepper. In a medium skillet, on medium heat, once olive oil is hot, add chicken thighs leaving the pieces for about 3-4 minutes on each side before turning. You want the skin side to be crispy before turning over, then, transfer to sheet/baking pan. By first pan searing the chicken thighs, gives the chicken a crispiness and that’s what you want for this recipe. An option is to add the seasoned chicken thighs to the sheet/baking pan and drizzle with olive oil and at 425 degrees F. let the chicken skin side up, get crispy, then add and arrange the veggies to the sheet pan and coat the chicken thighs with the paprika sauce, and reduce the heat to 400 degrees F.
Arrange vegetables on sheet pan, and coat with olive oil, and season with salt and pepper. Coat the chicken thighs with the paprika sauce/paste. Cook for 25 minutes, until the chicken is cooked through and vegetables are roasted and tender. If you are using kale, add it the last 5 minutes of cooking.
Note: Edes Anna’s paprika paste can only be purchased in European deli’s. You can purchase Piros Arany Sweet Paprika paste on line.
Transfer the chicken and vegetables on serving platter, and add sliced cherry tomatoes, and garnish with parsley and dill.
