I
can probably count on just a few fingers the number of times we’ve made baked
chicken as I usually head for the grill, but as soon as I read Debbie’s recipe for One Pan Baked PaprikaChicken Thighs With Potatoes and Tomatoes Served Over Wilted Kale, I knew I wanted to try it. I bought a package of chicken thighs weighing
five pounds so I doubled her recipe to get the one shown below, which I
followed except as shown in parenthesis.
Ingredients:
5
pounds chicken thighs bone-in, excess fat trimmed
2
large red onion cut into 8 wedges
2
pound baby potatoes Yukon Gold or Red recommended, not Russets. Should be of
equal size.
12
cloves garlic smashed
1
pint cherry tomatoes
½ bunch
asparagus, trimmed (added by Larry)
6-8
stems fresh thyme can used dry, about 2 tsp. (Larry used dried)
salt
and pepper
fresh
parsley optional, for garnish (Larry omitted)
For
the kale (optional): (Larry didn’t double this)
1
bunch kale coarsley choppped
2
tsp olive oil I buy garlic olive oil at Trader Joe’s or Costco
1/4
cup chicken broth
Instructions:
1. Preheat
the oven to 400F
2. Wash
potatoes and cut to the size of a golf ball if necessary.
For
the marinade:
3. Whisk the lemon juice, mustard, paprika, olive
oil and season with a sprinkle of salt and pepper.
4. Pat
the chicken thighs dry, and season with salt and pepper. Add the chicken to the
marinade and toss to coat. Set aside, while you prepare the vegetables. (Larry marinated for two hours)
5. In a
baking dish (Larry used an 11”x19” pan), evenly spread the potatoes, onion,
garlic cloves, and herbs and season with some salt and pepper and the remaining
olive oil. Toss to evenly coat. (Larry tossed
them in oil in a separate bowl).
6. Nestle
the chicken thighs into the prepared vegetables and add the remaining marinade
over the top.
(Larry
added the chicken to the pan, then the potatoes & onions, and sprinkled everything
with dried thyme, salt & pepper and remaining marinade).
7. Bake
for 30 minutes; then add the cherry tomatoes (and asparagus) by evenly spreading
throughout the dish. Bake for another 30 minutes or until the chicken registers
at (180F).
8. Garnish
with fresh parsley for color, if desired.
For
the wilted kale:
This
is optional, but Debbie chopped a bunch of kale and sauteed it with some garlic
olive oil until wilted. She added 1/4 cup chicken broth put a lid on the pan
and cooked it for about 10 minutes. This was perfect as the base for serving
this dish.
When
shopping for the dish, I had forgotten that Debbie had served it on a bed of sautéed
kale but while at the Amish market, I just happened to buy a bunch because it
looked so good so I was able to make the entire recipe.
Our
neighbors joined us for dinner and a basketball game (my team lost) and we all
thought the meal was a success - unlike the others I re-discovered that I’m not
a big fan of kale. Thanks Debbie for a
very nice meal.
And here's another look at spring - L-R: Redbud, Crab Apple, Kwanzan Cherry Tree
Photos
can be enlarged by clicking on them and the blue words are links.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
4/6/19
event date
That looks like one tasty meal thanks for sharing.
ReplyDeleteBeautiful trees and delicious meal! It took me awhile to like kale - it's really good in soups & pasta.
ReplyDeleteHi Larry, Nice recipe! Baked chicken done right with roasted potatoes and asparagus...lots of garlic and the paprika mixutre for lots of flavor... Aren't spring colors great?! Take Care, Big Daddy Dave
ReplyDeleteI like the added asparagus. We here in California are losing our local asparagus crop. It is all being sourced from South of the Border. Sad.
ReplyDeleteI love how you sneaked in that asparagus! I'm going to have to try this one.
ReplyDeleteLooks like a gret recipe for chicken thighs. I like the added veggies in the dish. Sounds like it was worth using the oven to have a relatively work-free meal.
ReplyDeleteSpring in your area is beautiful. Your meal sounds like it would be delicious. Perhaps a different sautéed green next time that you would enjoy.
ReplyDelete