TODAY WE LEARN HOW TO COOK PAPRIKA CHICKEN AND MIXED VEGETABLES WITH MY DAD
This flavor-packed paprika chicken is never a hard sell at my house. And I’m not shy serving it to company (yes, directly from the pan!)
6 chicken thighs, bone in, skin on
1 lb Brussels sprouts, trimmed, and halved
2 sweet potatoes, peeled, and cubed
2 shallots, peeled, and quartered
10 garlic cloves, crushed into a paste
Private Reserve Greek Extra Virgin Olive Oil
1 tbsp fresh lemon juice
2 tbsp sweet Spanish Paprika, divided
1 tsp ground coriander, divided
1 tsp allspice, divided
Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).
Preheat oven to 425 degrees F.
Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
Now, in a small bowl mix the spices together.
Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.
To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).
Nestle the chicken pieces in with the vegetables on the sheet pan.
Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)
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