Paprika Chicken
Paprika chicken baked with potatoes in a honey–soy marinade. Savory, kid-friendly, and always a hit with the whole family.
Ingredients
For the chicken & veggies:
- 6 chicken thighs (about 1 kg, bone-in skin-on is best; boneless thighs, drumsticks, or wings also work)
- 5 garlic cloves, whole
- 1 medium red onion, cut into wedges
- 600-700 g potatoes and/or sweet potatoes (about 6 medium), cut into 1-inch discs or wedges
- 2 tbsp olive oil (for coating veggies)
- A small pinch of flaky sea salt
For the marinade (measuring spoons used):
- 2 tbsp olive oil
- 3 tbsp soy sauce
- 3 tbsp honey
- 3 tbsp ketchup
- 3 tbsp paprika total* *I used 2 tbsp sweet paprika + 1 tbsp mixed with ½ tsp garlic powder and ½ tsp onion powder. Smoked or spicy paprika work as swaps.
Instructions
- Preheat the oven to 190°C (375°F). Line a wide pan (I used a 32 cm round one) with parchment paper if you like.
- Add the potatoes and/or sweet potatoes, onion wedges, and whole garlic cloves to the pan. Toss with 2 tbsp olive oil and a small pinch of flaky salt. Spread evenly across the bottom.
- In a bowl, whisk together 2 tbsp olive oil, 3 tbsp soy sauce, 3 tbsp honey, 3 tbsp ketchup, and the paprika blend.
- Coat the chicken thighs in the marinade. You can refrigerate them for a couple of hours to marinate, or cook right away — both ways turn out delicious.
- Place the chicken skin-side up on top of the veggies. Pour any extra marinade over the top.
- Cover the pan with a lid (if it has one) or tightly with foil. Bake for 45 minutes.
- Remove the cover and bake for another 20–25 minutes, brushing or spooning the pan juices over the chicken once or twice.
- Let rest for 5 minutes and serve hot — the chicken will be juicy, the glaze sticky, and the potatoes packed with flavor.
