Paprika Chicken and Potatoes: The Cozy, Flavor-Packed Dinner You’ll Crave Again and Again
There are recipes that impress.
There are recipes that comfort.
And then there’s Paprika Chicken and Potatoes — a dish that does both effortlessly.
I still remember the first time I made this recipe. It was a chilly autumn evening, the kind that practically begs for something warm and hearty. I rummaged through my pantry, found some sweet paprika, a bag of golden potatoes, and a few chicken thighs waiting patiently in the fridge. What happened next was pure weeknight magic: juicy, paprika-coated chicken nestled among crispy-edged, fluffy potatoes — all cooked together in one pan.
It wasn’t just dinner. It was a hug on a plate. 🧡
What makes this recipe so popular is its simplicity meets big flavor. The paprika gives the chicken a gorgeous red-golden color and a smoky, earthy aroma that fills the kitchen. Meanwhile, the potatoes soak up all the schmaltzy, paprika-infused juices from the chicken as they roast — resulting in a dish that’s incredibly satisfying, but surprisingly easy to pull off.
Whether you’re a beginner cook or a seasoned pro looking for a no-fuss weeknight hero, Paprika Chicken and Potatoes has you covered.
📝 Ingredients
Here’s what you’ll need to make this flavorful dish. Don’t worry — I’ve included a few easy substitutions too!
For the Chicken & Marinade:
- 4 bone-in, skin-on chicken thighs (or drumsticks or breasts — see notes below)
- 2 teaspoons sweet paprika (Hungarian is perfect for classic flavor)
- 1 teaspoon smoked paprika (optional but highly recommended)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon lemon juice (for brightness)
For the Potatoes:
- 1 ½ pounds baby or Yukon Gold potatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 1 teaspoon dried oregano or thyme for extra herby flavor
💡 Ingredient Substitutions & Options:
- Chicken: You can use boneless thighs or breasts. Just reduce cooking time by about 10 minutes to avoid overcooking.
- Paprika: If you only have one type, sweet paprika works beautifully on its own.
- Vegan option: Swap chicken for extra-firm tofu or hearty cauliflower florets, and use vegan butter or oil.
- Potatoes: Sweet potatoes or fingerlings can be used for a fun twist.
- Gluten-Free: This recipe is naturally gluten-free!
👨🍳 Step-by-Step Instructions
This dish comes together in under an hour, mostly hands-off. Perfect for a cozy night in.
Step 1: Marinate the Chicken
In a bowl, combine sweet paprika, smoked paprika, garlic, olive oil, lemon juice, salt, and pepper. Rub this flavorful mixture all over the chicken thighs, making sure to get under the skin too.
Let the chicken marinate for at least 15 minutes at room temperature (or up to 24 hours in the fridge if you’re planning ahead). The longer the marination, the deeper the flavor.
📝 Pro Tip: Marinating the chicken overnight makes the paprika flavor really pop and helps the skin crisp beautifully when cooked.
Step 2: Prep the Potatoes
While the chicken marinates, toss the halved potatoes with olive oil, paprika, salt, pepper, and optional oregano. Spread them out on a large oven-safe skillet or a sheet pan. Make sure they’re in a single layer for maximum crispiness.
Step 3: Sear the Chicken (Optional but Recommended)
For that irresistible golden, crispy skin, heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil and sear the chicken thighs skin-side down for about 4–5 minutes, until the skin is golden and crisp. Flip and cook for another 2 minutes.
Remove chicken temporarily and set aside.
🔥 Pro Tip: Searing locks in flavor and renders out some of the fat, which turns into that delicious schmaltz that seasons the potatoes.
Step 4: Roast Everything Together
Nestle the chicken thighs among the seasoned potatoes in the skillet (or transfer everything to a sheet pan).
Roast in a preheated oven at 425°F (220°C) for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and tender.
Halfway through cooking, give the potatoes a gentle toss to make sure they get coated in those flavorful chicken juices.
Step 5: Optional Finishing Touch
For an extra pop of freshness, squeeze a little more lemon juice over the dish right before serving, and sprinkle with chopped parsley or chives.
🌟 Extra Tips & Serving Suggestions
- Serving Ideas:
- Pair Paprika Chicken and Potatoes with a crisp green salad or roasted veggies.
- A dollop of garlicky yogurt or tzatziki on the side balances the smoky flavors beautifully.
- For a heartier meal, serve with crusty bread to mop up the juices.
- Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a 350°F (175°C) oven for 10–15 minutes to crisp up the skin again.
- Microwave works too, but the skin won’t stay crispy.
- Variations:
- Add sliced bell peppers, carrots, or onions to the pan for more color and flavor.
- Use hot paprika if you like a spicy kick.
- Sprinkle grated Parmesan over the potatoes before roasting for a cheesy crust.
🧮 Nutritional Information
(Based on recipe from NYT Cooking)
Per serving (1 chicken thigh + potatoes):
- Calories: 420
- Protein: 28g
- Carbohydrates: 25g
- Fat: 22g
- Fiber: 3g
- Sodium: 850mg
Nutritional values may vary depending on the size of chicken thighs and potatoes used.
❓ FAQ Section
How long does it take to make Paprika Chicken and Potatoes?
About 45–50 minutes total, including prep and cooking. Marinating time can be as quick as 15 minutes or as long as overnight.
Can I substitute the chicken?
Yes! Boneless thighs, chicken breasts, tofu, or even cauliflower steaks work great. Just adjust cooking times accordingly.
Can I freeze it?
Absolutely. Once cooled, place chicken and potatoes in a freezer-safe container and freeze for up to 2 months. Reheat in the oven at 375°F (190°C) until hot throughout.
🥰 Conclusion
There’s something truly special about recipes like Paprika Chicken and Potatoes. They don’t require fancy ingredients or complicated steps — just a few pantry staples, a trusty pan, and a little love.
The paprika brings warmth and depth, the chicken turns juicy and golden, and the potatoes soak up every last drop of flavor. It’s rustic, beautiful, and soul-satisfying.
I can’t wait for you to try this dish in your own kitchen. If you do, let me know in the comments below how it turned out! 🌶🥔🍗
And don’t forget to share this recipe with fellow food lovers — good food deserves to be shared. ❤️