Sheet-Pan Paprika Chicken With Tomatoes and Parmesan
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
- Kosher salt
- 2tablespoons extra-virgin olive oil, plus more for drizzling
- 1½tablespoons apple cider vinegar, plus more for serving
- 2garlic cloves, finely grated
- 1tablespoon sweet paprika
- 1teaspoon Espelette pepper or smoked hot paprika (pimentón)
- 1teaspoon dried oregano
- 1pint cherry tomatoes (preferably different colors), halved
- 1poblano chile or 1 small green bell pepper, thinly sliced
- 1cup thinly sliced sweet bell peppers (red, yellow or orange)
- ⅓cup grated Parmesan
- ¼cup chopped fresh parsley, for serving
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
905 calories; 67 grams fat; 18 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 13 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 63 grams protein; 1203 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
- Step 2
In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
- Step 3
Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
- Step 4
Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don’t disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
- Step 5
Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.
Private Notes
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Comments
I miss the times when Melissa Clark was doing cooking videos. I find it easier to follow the recipes from videos, not so much from reading. Are you going to bring the videos back anytime soon?
Great recipe. I would suggest that instead of just pouring the olive oil, vinegar and spices over the chicken, that you marinate it. I marinated the chicken for a couple of hours and will try overnight next time. Poured the remaining marinating liquid over the chicken before cooking. We also added more peppers and tomatoes than suggested. Delicious!
Variation. If you don’t feel like grating the garlic, smash two or three cloves with the flat of a heavy knife, remove the papery skin, cut each in half, and scatter round the chicken. Another option is to add four or more unpeeled cloves, let them roast in the oil, and let diners who like them squeeze the roasted pulp onto their serving. (Especially good, if you are serving this dish with crusty bread.)
I used boneless, skinless chicken thighs and added cubed potatoes and sliced onions to the vegetables. I cooked at 325 for an hour as suggested by another comment. Very nice.
Marinated the chicken because it was easier to do prep before going to work. I didn't bother halving my [ripe, sweet, farmer's market] grape tomatoes and it was fine. This recipe makes a fantastic meal.
This was a miss for me. I marinated the chicken for several (8) hours like many comments said, but still didn’t find it to be very flavorful. And the roasted veggies were just so so. I won’t be trying this one again.