Paprika Chicken with Olive Walnut Vinaigrette
Servings 4
Ingredients
Paprika chicken
- 4 chicken thighs bone-in, skin-on
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon smoked paprika
- 1 teaspoon coriander
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ cup chicken stock
- 3 sprigs thyme
Olive walnut vinaigrette
- ½ cup castelvetrano olives sliced
- ½ cup toasted walnuts chopped
- ½ cup parsley chopped
- ¼ cup basil chopped
- 1 garlic minced
- ½ cup extra virgin olive oil
- ¼ cup sherry vinegar
- salt and pepper
Garlic parmesan roasted potatoes
- 2 pounds baby golden potatoes halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- salt and pepper
- ¼ cup grated parmesan
Instructions
- Marinate chicken. Combine chicken thighs with olive oil, lemon juice, paprika, coriander, lemon zest, salt, pepper, and turmeric, tossing to coat. Let sit for at least 1 hour or overnight.
- Meanwhile, make olive walnut vinaigrette. Combine sliced olives with chopped walnuts, parsley, basil, garlic, extra virgin olive oil, and sherry vinegar in a medium bowl. Season with salt and pepper and let sit for 30 minutes.
- Preheat oven to 425 degrees F.
- Pour ½ cup chicken stock and 3 sprigs thyme in bottom of a sheet pan. Place marinated chicken directly on top and roast for 40-45 minutes or until golden brown and the juices run clear. Let rest for 10 minutes.
- Meanwhile, roast potatoes. Toss halved potatoes with olive oil, garlic powder, salt, and pepper. Lay on a sheet pan and roast for 30-35 minutes or until tender. Sprinkle parmesan on top and toss together.
- Arrange potatoes and chicken on a serving platter. Spoon olive walnut vinaigrette on top and serve with extra vinaigrette on the side.
Notes
You can marinate the chicken overnight if desired.
You can skip the garlic parmesan roasted potatoes and serve the chicken with any variety of sides such as mashed potatoes, rice pilaf, or roasted broccoli.