Sheet-Pan Paprika Chicken With Tomatoes and Parmesan
This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can’t remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.
- Serves: 4 persons
- 3pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)
- Kosher salt
- 2tablespoons extra-virgin olive oil, plus more for drizzling
- 1 ½tablespoons apple cider vinegar, plus more for serving
- 2garlic cloves, finely grated
- 1tablespoon sweet paprika
- 1teaspoon Espelette pepper or smoked hot paprika (pimentón)
- 1teaspoon dried oregano
- 1pint cherry tomatoes (preferably different colors), halved
- 1poblano chile or 1 small green bell pepper, thinly sliced
- 1cup thinly sliced sweet bell peppers (red, yellow or orange)
- ⅓cup grated Parmesan
- ¼cup chopped fresh parsley, for serving
- Freshly ground black pepper
Step 1Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
Step 2In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
Step 3Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
Step 4Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don’t disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
Step 5Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.