Recipe: Pan-Roasted Paprika Chicken


I found this recipe while browsing Pinterest, and I adapted it slightly from the original recipe here. It was easy and so delicious.


Pan-Roasted Paprika Chicken



Serves: 4

Ingredients
  • 2 large chicken breasts, halved
  • 500g potatoes, cut into wedges
  • 1 large onion, cut into wedges
  • 6 carrots, peeled and halved lengthways
  • 4 slices of lemon, pips removed
  • 1½ tablespoons of paprika
  • 2 teaspoons of dried thyme or 4 sprigs & a large pinch of chopped leave of fresh thyme
  • 400ml chicken stock
  • 1 tablespoon of chicken gravy granules
  • 1 teaspoon of ready chopped garlic
  • 1 tablespoon of lemon juice
  • 3 tablespoons of oil

Method
  1. Preheat the oven to 200°C / 180°C fan / gas mark 6 / 400°F.
  2. Prep the veg; wash, peel and chop as per ingredients list.
  3. In a large roasting pan, toss the potatoes, carrots, onions and lemon slices in 2 tablespoons of oil.
  4. Season with salt & pepper. Sprinkle the dried / chopped fresh thyme over the veg, and if using fresh place the sprigs on top of veg.
  5. Put pan on the middle shelf of the oven for 40 minutes.
  6. After 45 minutes, slice the chicken breasts in half lengthways to create 4 thinner fillets.
  7. Drizzle 1 tablespoon of oil over the chicken, and sprinkle 1 tablespoon of paprika over the breasts, covering both sides evenly. Add salt & pepper to season.
  8. Remove the pan from the oven and place the chicken breasts on top of the veg. Return the pan to the oven until the chicken is cooked through - around 15-20 minutes.
  9. Once the chicken is cooked, remove the pan from the oven and pop the chicken and veg on a plate and cover to keep warm. Throw out the lemon pieces and thyme sprigs if using fresh.
  10. Make up the chicken stock.
  11. Put the roasting pan on the hob and add the chicken stock, 1 teaspoon of dried thyme or the chopped leaves, 1 teaspoon of paprika, chopped garlic, chicken gravy granules and lemon juice.
  12. Heat the pan on the hob, stirring until all ingredients are combined and the sauce thickens a little. Season lightly with salt & pepper.
  13. Drizzle the sauce over the chicken and veg. Best served with garlic bread or green vegetables such as brocolli or grean beans.


Tips


  • Use a heavy roasting pan that can withstand being heated on the hob.
  • You can use fresh or dried thyme; if using dried, this tends to be more concentrated in flavour so you need to use less than you would if using fresh.
  • You can use whichever oil you prefer to cook with - I'd recommend olive or vegetable in this recipe.
  • I always use stock pots to make stock rather than cubes as they give a much richer and tastier stock. Knoor chicken stock pots are my favourites.
  • Similarly, I like to use Bisto Best chicken gravy granules; they cost a bit more but I really think the extra flavour and quality is worth it.
  • You can use chicken thighs if you prefer; just ensure the meat is fully cooked until the juices run clear.

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