Ingredients
- 3 lbs chicken — bone-in, skin-on thighs; drumsticks or breasts
- 2 large (450 g) bell peppers, red, orange or yellow
- 2 medium (400 g) red onions
- 1 pint (340 g) cherry tomatoes
- 3-4 cloves garlic
- 1 Tbsp + 1 tsp mild Hungarian paprika, divided*
- salt and pepper, to taste
- olive oil, as needed
- freshly chopped parsley, to garnish
Instructions
- Preheat the oven to 425°F.
- Prepare your vegetables: Remove the top and seeds from the peppers, then slice into 1.5-2-inch-thick strips. Peel the onion, halve and slice into 1-2-inch-thick wedges, about 8 per onion. Lightly smash and peel the garlic cloves.
- Add the peppers, onions, garlic and cherry tomatoes to a sheet pan (you can line it with parchment or foil for easier clean up, but it chars better when unlined). Add 1 Tbsp olive oil to the veggies, 1 tsp paprika, salt and pepper, and toss until well coated.
- Season the chicken generously with salt, pepper and 1 Tbsp Hungarian paprika (if substituting with sweet paprika, add chili flakes at this stage as well). Make sure each piece of chicken is generously coated.
- Nestle the chicken pieces into the veggies on the sheet pan. Make sure everything is in an even layer. If your sheet pan is small, you may need to use two.
- Place in the oven and roast for 45-50 minutes, or until the veggies are browned and the chicken is cooked through with an internal temperature of 175°F for dark meat, and 165°F for light meat.
- Once cooked, serve immediately with freshly chopped parsley.
- To make ahead: Fully cook the chicken and vegetables as directed, but omit the parsley. Transfer to a baking dish, with the veggies on the bottom and chicken on top. Reheat in a 375°F oven until heated through.
Notes
- If you can’t source Hungarian paprika, substitute it with sweet paprika plus ½ a teaspoon of chili flakes for added heat.
- Double the recipe as needed.
- You can make this recipe ahead (see Direction 6).
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: One-pot
- Cuisine: Ashkenazi