One-Pan Paprika Chicken with Potatoes and Tomatoes

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One-pan baked chicken thighs with potatoes, onions, garlic and herbs before roasting
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You’ll Want to Save This One-Pan Chicken Dinner for Busy Evenings

Some dinners are meant to be complicated. This one is not.

If you love meals that come together in a single pan, go straight into the oven, and reward you with rich flavor an hour later — this recipe is for you.

Juicy chicken, tender potatoes, caramelized onions, and bright cherry tomatoes roast together, filling the kitchen with an irresistible aroma. No standing by the stove. No pile of dishes. Just real, comforting food.

The magic starts with a quick marinade. Mustard, lemon juice, paprika, and olive oil turn ordinary chicken into something deeply flavorful. It only needs a few minutes — just enough time to chop the vegetables.

Everything bakes in one dish, allowing the flavors to mingle naturally. The potatoes soak up the chicken juices, the garlic becomes soft and fragrant, and the tomatoes stay fresh and vibrant thanks to being added halfway through.

This is the kind of recipe you’ll return to again and again — on busy weeknights, lazy Sundays, or whenever you want dinner without stress.

How to Make This Easy One-Pan Chicken Dinner

Step 1: Preheat the oven to 400°F (200°C) and place a rack in the middle.

Step 2: Trim excess skin and fat from chicken thighs. Season generously with salt and pepper.

Step 3: In a bowl, mix mustard, lemon juice, paprika, two tablespoons of olive oil, salt, and pepper.

Step 4: Toss the chicken in the marinade and let it rest while you prepare the vegetables.

Step 5: Cut baby potatoes in half. Slice the red onion into wedges. Lightly smash the garlic cloves. Cut cherry tomatoes in half and set them aside.

One-pan chicken and vegetables before baking in an oven dish

Baked chicken with potatoes and cherry tomatoes fresh from the oven

Step 6: Toss potatoes, onion, and garlic with salt, pepper, and remaining olive oil. Spread evenly in a baking dish and add thyme.

Step 7: Nestle the chicken among the vegetables and pour any remaining marinade over the top.

Step 8: Bake uncovered for 30 minutes.

Step 9: Add cherry tomatoes and return the pan to the oven.

Step 10: Bake another 20–25 minutes until the chicken is cooked through and vegetables are tender.

Step 11: Serve immediately with a fresh salad or crusty bread.

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