Classic Paprika Chicken Bake
If you are not into hot and spicy food, then this Paprika Chicken Bake is a great solution as it still provides a great flavour without the heat.
bone-in chicken thighs
with skin, optional
medium onions, quartered and thinly sliced
salt and freshly ground black pepper
potatoes, peeled and halved
knobs of butter
low-sodium chicken stock
Preheat oven to 200 Celsius (C) / 392 Fahrenheit (F)
Combine the salt, and freshly ground black pepper then pat the chicken dry and rub the mixture all over
In a prepared oven dish, arrange the chicken thighs so that you can add the potatoes and onions later
Add small knobs of butter under each skin, sprinkle generously with the smoked paprika then the olive oil, this will make the skin super crispy
Transfer the chicken to the preheated oven and let them brown, remove from the oven, add the broth, organize the potatoes and onion slices between chicken thighs
Reduce the oven’s temperature to 170 Celsius (C) / 338 Fahrenheit (F), transfer the chicken back in the oven and let it bake until chicken is cooked through and almost falling apart.
Serve with vegetables and salad of your choice
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Recipe by The London Economic, thelondoneconomic.com