Paprika Chicken with Sweet Potatoes & Tomatoes

Helga Glaesel de BlandingAugust 5, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This is a recipe that we use for our Monday Meal Prep, everything is baked in a single baking dish, and these types of recipes always catch my eye. For Meal Prep or any day, the recipes I chose have to be practical, and easy to prepare.

Paprika Chicken with Sweet Potatoes & Tomato

The original recipe uses baby potatoes, which would be delicious, but at home, I am always asked to choose healthier alternatives, so I prepared this dish with sweet potatoes. You can use regular potatoes, red potatoes, add other vegetables like carrots or zucchinis. The important thing is that the vegetables are cut to the same size so that they cook evenly.

All the flavor comes from the marinade, to prepare this recipe I let it marinate for 1 hour, but it can easily be left the night before so that the next day the preparation is even faster. To accompany, a green salad would be great!

Let us know if you try this recipe!

Helga

Paprika Chicken with
Sweet Potatoes & Tomatoes

Recipe from Simply Recipes
4 to 6 servings

Ingredients

6 bone-in chicken breasts (3 lbs bone-in, skin-on)
2 tablespoons Dijon mustard
Juice of 1 lime
2 teaspoons paprika
4 tablespoons olive oil (divided)
4-5 sweet potatoes
1 onion, cut into wedges
4 garlic cloves, microplaned
1/2 pint cherry tomatoes (about 1 cup)
A handful of thyme sprigs

Procedure:

Heat the oven to 400°F: Place a rack in the middle position. Sprinkle chicken breasts all over with salt and pepper.
Marinate the chicken in the sauce: In a large bowl, stir together the mustard, lime juice, paprika, 2 tablespoons of olive oil, season with salt and pepper. Add the chicken and toss to coat.
Prepare the vegetables: Cut the sweet potatoes into uniform sized chunks, about 1 inch. Cut the onion it into wedges through the root end. Cut the cherry tomatoes in half, but keep them separate from the other vegetables, you will add them at the end.
Bake the chicken and vegetables: In a large baking dish (9×13-inch pan) , toss the sweet potatoes, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and top with thyme sprigs.
Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400°F for 30 minutes, uncovered.
Add the tomatoes: Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven to continue baking for 25 to 30 minutes or until the potatoes are tender and an instant-read thermometer inserted into the thickest part of the breast reads 165°F. Serve with a salad or crusty bread.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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