The mix of smoky, sweet, citrus, and the smallest amount of heat is a welcome change to traditional baked chicken. This Paprika Baked Chicken pairs well with cauliflower puree or is a great foundation to a chicken salad.
By Taylor Mathis and Sally James
Baked chicken is one of those staple recipes that you can always count on to feed a crowd or as the foundation for the coming week’s make ahead meals. There was a few month stretch where every Sunday afternoon was baked chicken day. I would fill a sheet pan with 6 to 8 chicken breasts. After a sprinkling of salt and pepper, it was off to the oven. Once the chicken’s skin was crispy and the meat had cooked through, I would let it cool and then pull the meat off the bone to use as lunch or dinner throughout the week.
A little warning for you guys out there who are recently married. Pulling chicken can be a slippery business. I lost my wedding ring, for the first time, when pulling apart baked chicken. Luckily a dig through the trash revealed that it had slipped off while pulling.
I was looking to up my baked chicken game, so I turned to my Mom (Sally) for help. I explained to her about the chicken rut that Sara and I were starting to fall into and she had one word to solve our problem: PAPRIKA.
I wasn’t sure what my Mom had planned, but upon seeing a sheet pan of deep red colored chicken with vibrant orange pan juices emerge from the oven, it became clear that Sally was right. Paprika was exactly what my baked chicken needed. The mix of smoky, sweet, citrus, and the smallest amount of heat was a welcome change to my traditional baked chicken. This Paprika Baked Chicken pairs well with Elegant Cauliflower Puree or can be a great foundation to a chicken salad. If you find yourself in a baked chicken rut, give Paprika Baked Chicken a try.
Sally James and Taylor Mathis are a mother and son duo from Charlotte, NC. Sally, a professional recipe developer, and Taylor, a professional Food and Lifestyle photographer, work together to create beautiful and delicious recipes designed to be eaten anywhere! Together they are the creators and authors of the food Blog Taylor Takes A Taste and worked together on The Southern Tailgating Cookbook.