One of the dinners that has become standard for Sundays has been roasted bone-in, skin-on chicken breasts. They are so simple, so delicious, and so perfect for Sunday dinner. The typical version involves roasting them with thin slices of Meyer lemon stolen from my parents’ tree on top…but that will be another recipe for another time. This weekend, we did a different version of the roasted chicken breast. Here’s what we got:
Smoked paprika is one of those spices where a little bit goes a looooong way. But it really is a lovely spice, and goes well in anything from Spanish dishes to adding a little something extra to a staple dish like roasted chicken. This dinner was warm and smoky and absolutely delicious. The wine and juices from the chicken and vegetables made a tasty sauce you can spoon over the dish when you serve it.
While you could definitely eat this as a one-pan meal, we ate ours with some simple sauteed chard. A green salad would be a delightful side as well.
What you’ll need:
- 2 Bone-in, skin-on chicken breasts
- 3 carrots, chopped in about 1-inch chunks
- 4-5 red potatoes, quartered
- 1/2 medium onion, sliced
- 3 tablespoons garlic confit oil + 3-4 cloves (squeezed out of the skins and smashed in the oil)
- White wine
- Salt & Pepper
- 1.5 tsp smoked paprika
- Cumin, oregano, & onion powder (to taste)
- Chopped fresh herbs for garnish (I used chives, but parsley and/or basil would also be great)
- 1/2 lemon (optional, to squeeze over the pan when you pull it out of the oven)
How to do it:
- Preheat your oven to 400°F
- Rinse chicken and pat dry. Generously season chicken on both sides with salt and pepper, and sprinkle with 1 tsp of the smoked paprika.
- Heat a skillet over medium-high heat for a couple of minutes. Brown the chicken in the dry pan, starting with the skin-side down, all over. This should take about 5 minutes each side. You might have to finagle it a bit in order to brown it all, but it’s worth it—that’s where you get the flavahhh!
- While you’ve got that going, toss all your veggies with the garlic confit oil and mashed up cloves, as well as some s&p and the remaining 1/5 tsp smoked paprika. This is also where I snuck some cumin, oregano, and onion power in (because why not).
- Once you’ve browned the chicken on all sides, leave it skin-side up in the skillet and dump your veggies in there (everybody in the pool!). Your skillet will probably be pretty full. Don’t worry about that. (If you don’t have a cast iron skillet, use a regular pan to brown the chicken and then transfer everything to a baking dish). Cover and pop it in the oven.
- After about 25-30 minutes, shuffle the veggies around and pour a few healthy glugs of wine in there (I probably added around 1.5 cups, but you could also use a little less wine and throw some chicken stock in it as well). Cover it back up and return it to the oven for another 10 minutes or so, until the chicken is cooked through (it should register 165°F on a thermometer, or if you don’t have a thermometer, make sure the juices run clear) and the potatoes are tender. It will probably look something like this:
Enjoy! I topped ours off with a bit of chopped fresh chives because I had them, but any chopped fresh herbs would also help brighten the dish up. One thing we agreed on was that this could use a squeeze of lemon over the top at the end as well. So do it!