One-Pan Honey Paprika Chicken and Potatoes
ID: 2614cdc6...
A delicious and juicy one-pan meal featuring tender chicken thighs, sliced potatoes, and sweet bell peppers. Infused with a flavorful honey-paprika sauce, it's baked to perfection for an easy and comforting family dinner.
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🍳 Cooking Flow
Sear the chicken thighs skin-side down in olive oil until golden brown, flip, cook for 5 more minutes, then set aside. → Sauté sliced potatoes and bell pepper strips in the remaining chicken fat. → Season the vegetables with salt, black pepper, sweet paprika, honey, and chicken stock. → Return the chicken to the pan and bake in a preheated oven at 180°C / 360°F for 20-30 minutes. → Garnish with chopped fresh parsley before serving.
Cooking Steps
Brief Cooking Order
Sear the chicken thighs skin-side down in olive oil until golden brown, flip, cook for 5 more minutes, then set aside. → Sauté sliced potatoes and bell pepper strips in the remaining chicken fat. → Season the vegetables with salt, black pepper, sweet paprika, honey, and chicken stock. → Return the chicken to the pan and bake in a preheated oven at 180°C / 360°F for 20-30 minutes. → Garnish with chopped fresh parsley before serving.
Introduction
A delicious and juicy one-pan meal featuring tender chicken thighs, sliced potatoes, and sweet bell peppers. Infused with a flavorful honey-paprika sauce, it's baked to perfection for an easy and comforting family dinner.
Step 1
Heat 2 tbsp of olive oil in a pan over medium heat.
Step 2
Season the skin side of 4 chicken thighs with a pinch of sea salt, then place them skin-side down in the pan.
Step 3
Caramelize the chicken thighs skin-side down for 5-10 minutes over medium heat until the skin turns golden brown.
Step 4
While the chicken is browning, slice 10 oz. (300 g) of small potatoes into thin rounds.
Step 5
Flip the chicken thighs over and fry the other side for another 5 minutes.
Ingredients List
Important Notes
This recipe has no spoken commentary; all instructions are based on visual cues and on-screen text overlays.
Use an oven-safe skillet or pan because the recipe starts on the stovetop and finishes in the oven.
Leaving the chicken fat in the pan when sautéing the potatoes adds deep, savory flavor to the vegetables.
Using chicken stock instead of water is highly recommended to yield a richer and tastier pan sauce.
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