Name: Paprika Baked Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Hungarian
Ingredients: 4 bone-in, skin-on chicken thighs or breasts (about 2 lb / 900 g); Salt and black pepper, to taste; 5 tbsp (74 ml) clarified butter or melted unsalted butter; 2 tbsp (30 ml) sweet Hungarian paprika; 1 tbsp (12 g) light brown sugar; 2 tsp (10 g) minced garlic; 2 tsp (10 ml) apple cider vinegar; 1½ tsp (3 g) freshly grated orange zest; 1 tsp (3 g) sweet smoked paprika; 1 tsp (3 g) hot Hungarian paprika; 1 tsp (5 g) salt; 1 lb (450 g) baby potatoes, halved; 1 tbsp (15 ml) olive oil; Salt and pepper, to taste; 4 cups (120 g) arugula; 1 small shallot, thinly sliced; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) red wine vinegar; ½ tsp (2 g) Dijon mustard; 1 tsp (5 ml) honey

Description

Smoky paprika, sweet and citrusy notes create a delicious twist on classic baked chicken. Perfect for a weeknight dinner or a special occasion.

Ingredients

Units Scale

4 bone-in, skin-on chicken thighs or breasts (about 2 lb / 900 g)
Salt and black pepper, to taste
5 tbsp (74 ml) clarified butter or melted unsalted butter
2 tbsp (30 ml) sweet Hungarian paprika
1 tbsp (12 g) light brown sugar
2 tsp (10 g) minced garlic
2 tsp (10 ml) apple cider vinegar
1 1/2 tsp (3 g) freshly grated orange zest
1 tsp (3 g) sweet smoked paprika
1 tsp (3 g) hot Hungarian paprika
1 tsp (5 g) salt
1 lb (450 g) baby potatoes, halved
1 tbsp (15 ml) olive oil
Salt and pepper, to taste
4 cups (120 g) arugula
1 small shallot, thinly sliced
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) red wine vinegar
1/2 tsp (2 g) Dijon mustard
1 tsp (5 ml) honey

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Season both sides of the chicken pieces with salt and black pepper. Place the chicken, skin side up, in a roasting pan or on a baking sheet.
In a food processor, combine melted butter, sweet paprika, brown sugar, garlic, apple cider vinegar, orange zest, smoked paprika, hot paprika, and salt. Pulse until a smooth paste forms.
Using your hands, carefully loosen the skin on each piece of chicken and spread some of the paprika paste underneath. Rub the remaining paste over the surface of the chicken.
On a separate baking sheet, toss the halved baby potatoes with olive oil, salt, and pepper. Spread evenly in a single layer.
Place both the chicken and potatoes in the oven. Roast the chicken for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (177°C).
Continue roasting the chicken for another 35–40 minutes, basting once with pan juices halfway through, until golden and crisp (internal temperature 165°F / 74°C). Roast the potatoes alongside until golden and tender, about 30–35 minutes total.
While the chicken finishes, prepare the arugula salad: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
Toss the arugula and sliced shallot with the vinaigrette just before serving.
Let the chicken rest for 5 minutes after roasting. Serve warm with the roasted potatoes and a side of arugula salad for brightness.

Notes

For a deeper smoky flavor, use a blend of smoked paprika and chipotle powder in place of the hot Hungarian paprika.
To ensure even cooking, use chicken pieces of similar size and thickness.
Leftover chicken can be stored in the refrigerator for up to 4 days and used in salads, sandwiches, or tacos.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Roasting
Cuisine: Hungarian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5
Sodium: 300
Fat: 25
Saturated Fat: 10
Unsaturated Fat: 10
Carbohydrates: 15
Fiber: 2
Protein: 35
Cholesterol: 150