Sheet-Pan Paprika Chicken With Tomatoes and Parmesan

Name: Sheet-Pan Paprika Chicken With Tomatoes and Parmesan
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix); Kosher salt; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 1/2 tablespoons apple cider vinegar, plus more for serving; 2 garlic cloves, finely grated; 1 tablespoon sweet paprika; 1 teaspoon Espelette pepper or smoked hot paprika (pimentón); 1 teaspoon dried oregano; 1 pint cherry tomatoes (preferably different colors), halved; 1 poblano chile or 1 small green bell pepper, thinly sliced; 1 cup thinly sliced sweet bell peppers (red, yellow or orange); 1/3 cup grated Parmesan; 1/4 cup chopped fresh parsley, for serving; Freshly ground black pepper

By Melissa Clark

Total Time: 45 minutes
Rating: 4(2,645)
Comments: Read comments

This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can’t remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.

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Ingredients

Yield:4 servings

3pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
Kosher salt
2tablespoons extra-virgin olive oil, plus more for drizzling
1½tablespoons apple cider vinegar, plus more for serving
2garlic cloves, finely grated
1tablespoon sweet paprika
1teaspoon Espelette pepper or smoked hot paprika (pimentón)
1teaspoon dried oregano
1pint cherry tomatoes (preferably different colors), halved
1poblano chile or 1 small green bell pepper, thinly sliced
1cup thinly sliced sweet bell peppers (red, yellow or orange)
⅓cup grated Parmesan
¼cup chopped fresh parsley, for serving
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
Step 2
In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
Step 3
Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
Step 4
Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don’t disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
Step 5
Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

Ratings

4 out of 5

2,645 user ratings

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Comments

Marianna5 years ago

I miss the times when Melissa Clark was doing cooking videos. I find it easier to follow the recipes from videos, not so much from reading. Are you going to bring the videos back anytime soon?

MP5 years ago

Great recipe. I would suggest that instead of just pouring the olive oil, vinegar and spices over the chicken, that you marinate it. I marinated the chicken for a couple of hours and will try overnight next time. Poured the remaining marinating liquid over the chicken before cooking. We also added more peppers and tomatoes than suggested. Delicious!

Frederick Tibbetts5 years ago

Variation. If you don’t feel like grating the garlic, smash two or three cloves with the flat of a heavy knife, remove the papery skin, cut each in half, and scatter round the chicken. Another option is to add four or more unpeeled cloves, let them roast in the oil, and let diners who like them squeeze the roasted pulp onto their serving. (Especially good, if you are serving this dish with crusty bread.)

Nancy2 days ago

I had a sad bowl of cherry tomatoes that needed to be consumed. And this looked like a perfect recipe to use them all .I marinated boneless, skinless thighs for about 5 hours. While I didn't have any bell peppers on hand I did have the espelette pepper. I served this on a bed of spinach . It was so good.

Allan2 months ago

My guests and loved this dish. I used more tomatoes and cut the huge half-breasts in half again for more even cooking time with the thighs. I couldn’t imagine how “tossing to coat’ the chicken on a sheet pan worked, so I poured the marinade sauce over the chicken and spread it evenly using my hands. Messy but efficient. Next time, I will let the chicken rest in the marinade longer.

Cannoli3 months ago

This was so good I ate 3 thighs the first time I made it. I added some planks of zucchini for a little green. It will be in my regular rotation now.

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