How to Make Paprika Chicken and Scalloped Potatoes


Gather your ingredients for a simple, delicious, one pan recipe.

Combine olive oil and paprika into gloppy paste.

De-bone chicken thigh with scissors. Cut off some excess fat while you're at it, too.

Don't forget to cut below the bone and remove that last bit of cartilage. I swear it doesn't take long, 30 seconds per thigh.

Toss the de-boned thighs with the marinade. Get your hands dirty, it's the only way :) Set aside while you do the rest.

While your chicken is marinating at room temp, Lysol your surface. Salmonella is not your friend.

Wash, rinse and thinly slice your potatoes and toss on the cut up onion on a baking tray. No need to get fancy here...just finish with some salt and pepper.

If you'd like to get fancy, crush some fresh garlic, lemon zest and juice, and olives. Then spoon the mixture under the skin of each thigh. It was a Monday so I skipped this step :)

Toss the thighs, skin side up, onto the potatoes and onions. As it cooks, the juices and paprika will flavor them. Mmmmm!

Set your oven to 400. Cooking times will vary. Check on it in a bit, then lower to 350 for a good while more until the inside of each thigh is 185. It will take less time than bone-in thighs.

Finish with fresh squeezed lemon and a dash of fresh herbs. Hope you like it!


Watch the video: Creamy Garlic Mushroom Chicken Recipe. One Pan Chicken Recipe. Garlic Herb Mushroom Cream Sauce


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