Recipes
Paprika Chicken with Roasted Red Potatoes, Onion & Apple
Uses: chicken breast, red bliss potatoes, Spanish onion, apple
Ingredients:
- 1 chicken breast portion, about 5 to 6 ounces
- 1 small red bliss potato, cut into 1-inch pieces
- 1/2 apple, cut into thick wedges
- 1/4 Spanish onion, cut into wedges
- 2 teaspoons oil, divided
- Paprika, oregano, and black pepper
- Small amount of salt
Instructions:
- Heat the oven to 425°F. Toss potato and onion with 1 teaspoon oil, paprika, oregano, black pepper, and a small amount of salt. Spread on a sheet pan and roast for 10 minutes.
- Rub the chicken with the remaining oil, paprika, garlic powder, black pepper, and a small amount of salt. Add it to the sheet pan with the potatoes.
- After another 10 minutes, add the apple wedges and turn the potatoes. Continue roasting until the chicken reaches at least 165°F and the potatoes are tender and browned.
- Let the chicken rest for 5 minutes before slicing. Serve with the roasted potatoes, onion, and softly caramelized apple.
Good for: A cozy sheet-pan dinner that pairs savory paprika chicken with the gentle sweetness of roasted autumn apple.
Optional: Brush the apple lightly with honey before roasting for a sweeter finish.