Paprika Chicken And Vegetables Recipes

SHEET PAN PAPRIKA CHICKEN AND VEGETABLES

Sheet Pan Paprika Chicken and Vegetables image

This flavor-packed paprika chicken is never a hard sell at my house. And I'm not shy serving it to company (yes, directly from the pan!)

Provided by The Mediterranean Dish

Categories Entree

Time 50m

Number Of Ingredients 11

Ingredients

6 chicken thighs, bone in, skin on
Salt
1 lb Brussels sprouts, trimmed, and halved
2 sweet potatoes, peeled, and cubed
2 shallots, peeled, and quartered
10 garlic cloves, crushed into a paste
Private Reserve Greek Extra Virgin Olive Oil
1 tbsp fresh lemon juice
2 tbsp sweet Spanish Paprika, divided
1 tsp ground coriander, divided
1 tsp allspice, divided

Steps:

Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).
Preheat oven to 425 degrees F.
Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
Now, in a small bowl mix the spices together.
Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.
To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).
Nestle the chicken pieces in with the vegetables on the sheet pan.
Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)

Nutrition Facts : Calories 252 calories, Sugar 2.8 g, Sodium 565.1 mg, Fat 7.5 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 17.9 g, Fiber 4.4 g, Protein 29.2 g, Cholesterol 115.7 mg

PAPRIKA CHICKEN

Paprika Chicken image

Chicken and paprika are considered an especially winning combination all over the world. This basic Paprika Chicken recipe is so easy, yet so good. Enjoy! Add chili powder or dried chives to the seasoning if desired.

Provided by Sue Primeau

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 6

Number Of Ingredients 5

Ingredients

6 skinless, boneless chicken breasts
ground black pepper to taste
1 pinch garlic powder
1 teaspoon poultry seasoning
2 teaspoons paprika

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Place chicken breasts side by side in baking dish. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning, and paprika. Bake in the preheated oven for 40 to 50 minutes, until chicken is no longer pink inside and the juices run clear. Check often and add a little water if the chicken starts to stick to the dish.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 0.8 g, Cholesterol 68.4 mg, Fat 1.6 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 77.1 mg, Sugar 0.1 g

GRILLED PAPRIKA CHICKEN DINNER FOIL PACKS

Grilled Paprika Chicken Dinner Foil Packs image

With chicken, vegetables and gravy, this dinner on the grill is loaded with fabulous down-home flavor.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breast halves (about 1 1/4 lb)
2 cups quartered small red potatoes (4 or 5 potatoes)
1 1/2 cups baby-cut carrots, cut lengthwise in half
1 cup frozen cut green beans (from 12 oz bag)
1 cup chicken gravy (from 12-oz jar)
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon dried thyme leaves
2 tablespoons finely chopped fresh parsley

Steps:

Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Place chicken breast half on each piece of foil. Top with potatoes, carrots and frozen green beans. In small bowl, mix gravy and flour until well blended. Drizzle over chicken mixture. Sprinkle with paprika and thyme.
Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets over medium heat 30 to 40 minutes, rotating packets 1/2 turn after 15 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle with parsley.

Nutrition Facts : Calories 310, Carbohydrate 26 g, Cholesterol 85 mg, Fat 1, Fiber 4 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

SHEET-PAN PAPRIKA CHICKEN WITH POTATOES AND TURNIPS

Sheet-Pan Paprika Chicken With Potatoes and Turnips image

Think of this as the sheet-pan dinner version of a Hungarian chicken paprikash, ruddy with paprika and sweet tomato paste. Roasting the chicken at high heat instead of braising it lets it singe at the edges, and allows the potatoes and turnips to turn golden beneath their coating of duck fat (or olive oil). Feel free to double this; just use two large sheet pans instead of the smaller pans.

Provided by Melissa Clark

Categories dinner, easy, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 tablespoons sweet paprika
1 tablespoon tomato paste
2 teaspoons kosher salt
1/2 teaspoon smoked hot Spanish paprika (pimentón)
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
Finely grated zest of 1 lemon
1 clove garlic, finely grated or minced
2 pounds bone-in, skin-on chicken legs, separated into drumsticks and thighs
2 medium Yukon gold potatoes (about 12 ounces), peeled and cut into 1/2-inch chunks
1 large or 2 medium turnips (about 12 ounces), peeled and cut into 1 1/2-inch chunks
3 tablespoons duck fat, melted (or olive oil)
2 to 3 Persian (mini) cucumbers or 1 large cucumber, peeled if desired, thinly sliced crosswise and kept refrigerated
Chopped dill or parsley, for serving
Sour cream, for serving (optional)

Steps:

In a medium bowl, combine oil, sweet paprika, tomato paste, 1 1/2 teaspoons salt, smoked paprika, 1/2 teaspoon pepper, cumin, lemon zest, and garlic.
Place chicken on a quarter-size rimmed sheet pan (or use a regular rimmed sheet pan) and rub the chicken all over with the paprika mixture. Cover and let rest at least 30 minutes at room temperature or up to 24 hours in the refrigerator.
Heat oven to 450 degrees. Toss potatoes, turnips, duck fat, 1/2 teaspoon salt and 1/4 teaspoon pepper together on a quarter-size rimmed sheet pan or a 9-by-13-inch pan.
Slide both baking pans into the oven. Roast chicken until cooked through, 25 to 30 minutes. Roast vegetables, tossing after 15 minutes. When you remove the chicken from oven, turn up heat to 500 degrees and continue cooking the vegetables until they are golden brown, another 5 to 10 minutes longer. (Tent chicken with foil and let rest while vegetables finish cooking.)
Place the chilled cucumber in a bowl and sprinkle with salt and herbs. Serve with chicken and vegetables, garnished with herbs. Pass the cucumbers and sour cream (if using) at the table.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 32 grams, Carbohydrate 29 grams, Fat 50 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 1220 milligrams, Sugar 8 grams, TransFat 0 grams

PAPRIKA CHICKEN AND VEGETABLE TRAY BAKE

Paprika chicken and vegetable tray bake image

A simple, hearty dish that's easy to make and delicious to eat.

Provided by Gemma Grange

Yield 4

Number Of Ingredients 12

Ingredients

650g 8 skinless chicken thigh fillets
140g Carrots
225g Butternut squash
200g Onion, white or red
250g Tomatoes
200g Bell pepper, any colour
1 tbsp Rapeseed oil
1 tbsp Paprika
½ tbsp Cumin
½ tbsp Chilli flakes
½ tbsp Rosemary
1 tsp each Salt and pepper

Steps:

Preheat the oven to 200°C (180°C fan).
First, wash all of the vegetables. Then roughly chop the carrots. Peel and de-seed the butternut squash and cut into inch chunks. Do the same with the peppers. Peel the onions and quarter along with the tomatoes.
Put the chopped vegetables into a large roasting dish, spreading them out evenly.
Lay out the chicken thighs on top of the bed of vegetables.
Drizzle the oil evenly over the ingredients before sprinkling on the herbs and spices. Using your hands, toss the ingredients around in the dish to make sure everything is covered.
Roast in the oven for 35-40 minutes.
Cut into the chicken thighs to make sure they are cooked properly - the juices should run clear.
Serve hot straight from the oven. Can be paired with a fresh salad or a small portion of wholegrain rice.

Nutrition Facts : @context http, Calories 443 kcal, Carbohydrate 17.9 g, Fat 19.5 g, Fiber 8 g, SaturatedFat 4.5 g, ServingSize 388 g, Sodium 1.6 g, Sugar 12.4 g

ROSEMARY CHICKEN AND ROASTED VEGETABLES

Rosemary Chicken and Roasted Vegetables image

This is the easiest chicken recipe with loads of flavors! It creates it own juice (or broth) so it won't be dry. You can spice it to your tastes and add any vegetables you like. It's great with rosemary roasted potatoes or saffron rice on the side.

Provided by MichelleA

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds skin-on chicken pieces, or more to taste
3 tablespoons dried rosemary, divided
1 tablespoon ground cayenne pepper
salt and ground black pepper to taste
3 yellow squash, cut into 1-inch slices
3 zucchini, cut into 1-inch slices
1 yellow onion, coarsely chopped
¾ cup grape tomatoes
½ cup extra-virgin olive oil, or more to taste
3 cloves garlic, minced
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.
Place chicken pieces in the pan. Sprinkle 1 tablespoon of rosemary, cayenne, salt, and pepper over chicken. Add yellow squash, zucchini, onion, and grape tomatoes; mix and spread evenly. Drizzle with olive oil. Sprinkle remaining 2 tablespoons of rosemary, minced garlic, garlic salt, and parsley on top. Cover with aluminum foil.
Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.
Increase oven temperature to 375 degrees F (190 degrees C). Uncover baking pan; baste chicken with accumulated juices. Bake, uncovered, until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes more.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 10.5 g, Cholesterol 95.3 mg, Fat 32 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 7.1 g, Sodium 797.7 mg, Sugar 2.6 g