One-Pot Roasted Paprika Chicken and Heirloom Tomatoes (Edit recipe)

While my feelings on chicken sometimes waver, recipes like this remind me just how good chicken can be. Golden and cripsy on the outside, perfectly tender on the inside. There’s just something so wholesome about this One-Pot Roasted Paprika Chicken & Heirloom Tomatoes.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	590
Fat:	45 g
Carbohydrates:	4 g
Protein:	39 g
Cholesterol:	190 g
Sodium:	1432 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Kate Strangfeld

View original recipe

Serves: 4

Ingredients

2 lb skin on Chicken Thigh, drumsticks, or breasts work too
3-4 Tbsp Extra Virgin Olive Oil
1.5 Tbsp Kosher Salt, or 3/4 teaspoon sea salt (or to taste)
2-3 cloves Garlic, pressed or minced
1 1/2 tsp Paprika
1 tsp fresh Thyme, (optional: add in if you have it, but I personally wouldn't buy it just for this! I've done it with and without, and both were tasty)
1 Lemon, sliced thinly
2-3 Tomato, (heirloom) quartered into thick slices
1/2 Red Onion
1 Chickpeas, (one can)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 450.
Mix extra virgin olive oil with garlic and paprika in a small bowl.
Pat chicken dry and season generously with salt.
Place a large cast iron skillet (ideally the largest one you have) over medium heat. Add in about half of the oil mixture. Once hot, add in chicken, skin side down first. Let chicken sit, without stirring, until golden and crispy, about 4 minutes/side. Flip and repeat with other side. (this can get slightly messy and the oil will sputter a bit because of the heat; watch semi-closely so it doesn't get too hot and oil sputters everywhere!).
Pat chickpeas as dry as possible. Then add into skillet, along with tomatoes, red onion, and lemon slices. Season again with salt and drizzle in the rest of the olive oil mixture. Gently toss to combine using tongs. Drizzle with more oil if it looks a bit dry and is needed.
Place skillet into oven until chicken is fully cooked through (165 degrees), tomatoes are slightly blistered, and chickpeas are a bit crispy, about 20-30 minutes (see notes below). Serve.
When doing this, I found that the chicken legs and thighs were smaller and so took less time (about 20 minutes), while the chicken breasts took about closer to 30-35 minutes longer, mainly just due to their larger slice. I highly recommend using a thermometer to check for doneness (165 at thickest part).