Paprika Chicken and Potatoes

Paprika Chicken and Potatoes


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Sweet and spicy truly mix together well with the different kinds of paprika and seasonings on this chicken! Served with deliciously baked potatoes, this recipe has tonight’s dinner written all over it.

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Chicago, IL

Time needed

1 hour preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 2 Tablespoons of Sweet Paprika
  • 1 Teaspoon of Smoked Hot Paprika
  • 2 Pounds of Chicken Pieces
  • 4 Peeled and Chopped Red Potatoes
  • 1 Tablespoon of Tomato Paste
  • 1 Tablespoon of Worcestershire Sauce
  • 1 Teaspoon of Ground Cumin
  • 2 Teaspoons of Salt
  • 1 Teaspoon of Pepper
  • 1 Tablespoon of Lemon Zest
  • 1 Minced Clove of Garlic
  • 1 Teaspoon of Chopped Parsley
  • ½ Teaspoon of Red Pepper Flakes
  • 3 Tablespoons of Olive Oil

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To begin, combine the worcestershire sauce, sweet paprika, hot paprika, tomato paste, salt, pepper, cumin, lemon zest, garlic, and red pepper flakes in a bowl. Then, coat the chicken with this sauce and let it sit in the fridge for at least 1 hour. Preheat your oven to 450 degrees Fahrenheit.

Next, toss your chopped potatoes with the olive oil and a pinch of salt, pepper, and sweet paprika. Place the potatoes on one baking tray and the chicken on another and bake them both for 30 minutes, turning the potatoes over halfway through. Serve them warm and enjoy!

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