🍗 The Affordable One-Pan Meal I Make Once a Week (Paprika Chicken with Potatoes & Tomatoes)

If you’re looking for a simple, budget-friendly dinner that never fails, this One-Pan Paprika Chicken with Potatoes and Tomatoes is the recipe you’ll come back to again and again. It’s hearty, flavorful, and incredibly easy to prepare—all in just one pan.

Juicy chicken thighs are coated in a smoky paprika seasoning, then roasted alongside crispy baby potatoes and sweet, juicy cherry tomatoes. As everything cooks together, the flavors blend beautifully, creating a comforting meal that feels much more special than its simple ingredients suggest.

Best of all, it requires minimal cleanup, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

⭐ Why You’ll Love This Recipe

• Budget-friendly and made with simple pantry ingredients

• One-pan meal = less mess and easy cleanup

• Packed with smoky, savory, and slightly sweet flavors

• Perfect for meal prep or weekly dinner rotation

• Family-friendly and easy to customize

🛒 Ingredients

• 4 bone-in, skin-on chicken thighs

• 1 1/2 pounds baby potatoes, halved

• 1 pint cherry tomatoes

• 2 tablespoons olive oil

• 2 teaspoons smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• Salt and pepper to taste

• 2 tablespoons fresh parsley, chopped

👨‍🍳 Instructions

1. Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or roasting dish to prevent sticking.

2. Season the Chicken

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
Rub this flavorful spice blend evenly over the chicken thighs, making sure to coat them well for maximum flavor.

3. Prepare the Potatoes

Place the halved baby potatoes in a large bowl. Drizzle with 1 tablespoon of olive oil, then season with a pinch of salt and pepper.
Toss until evenly coated, then spread them out on the baking sheet in a single layer.

4. Assemble the Pan

Place the seasoned chicken thighs on top of the potatoes, skin-side up. This allows the skin to crisp up beautifully while the juices flavor the potatoes below.

5. Add the Tomatoes

In the same bowl, toss the cherry tomatoes with the remaining olive oil. Scatter them around the chicken and potatoes.
As they roast, the tomatoes will soften and release their juices, adding a natural sweetness and depth of flavor to the dish.

6. Roast to Perfection

Bake in the preheated oven for 35–40 minutes, or until:

• The chicken reaches an internal temperature of 165°F (74°C)

• The potatoes are tender and golden

• The chicken skin is crispy and slightly browned

7. Garnish & Serve

Remove from the oven and sprinkle freshly chopped parsley over the top for a pop of color and freshness. Serve hot and enjoy!

🔥 Tips for the Best One-Pan Chicken Dinner

• Use bone-in, skin-on chicken for the juiciest results

• Don’t overcrowd the pan—this helps everything roast instead of steam

• Cut potatoes evenly so they cook at the same rate

• Add a squeeze of lemon before serving for extra brightness

🥗 Serving Ideas

This dish is a complete meal on its own, but you can also serve it with:

• A simple green salad

• Steamed vegetables

• Crusty bread to soak up the juices

❓ Frequently Asked Questions

Can I use chicken breasts instead?
Yes, but reduce the cooking time slightly to avoid drying them out.

Can I add more vegetables?
Absolutely! Carrots, zucchini, or bell peppers work great in this dish.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or microwave.

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