Description
Juicy paprika-marinated chicken thighs roasted with tender, flavorful potatoes for a hearty and comforting meal. Sweet and savory notes from date syrup or honey elevate this simple oven-baked dish.
Ingredients
- 2 large sweet potatoes
- 4 gold potatoes
- 5 tbsp olive oil
- 2 tsp paprika
- 2 cloves garlic, crushed (or 1 1/2 tsp garlic powder)
- 1 tsp salt
- 1 tsp black pepper
- 6 boneless skinless chicken thighs
- 2 tbsp silan (date syrup) or honey
- Handful of parsley, finely chopped
Instructions
- Preheat the oven to 400 F.
- Cut the sweet potatoes and gold potatoes in half, then slice into 3-inch wedges.
- Place the potatoes in a baking dish and toss with 3 tablespoons olive oil, 1 teaspoon paprika, half the garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Bake for 30–35 minutes until fork tender.
- While the potatoes bake, marinate the chicken thighs with remaining olive oil, paprika, garlic, salt, black pepper, date syrup or honey, and chopped parsley.
- Remove the potatoes from the oven, toss them, and place the marinated chicken on top. Pour any remaining marinade over everything.
- Return the dish to the oven and bake for another 35 minutes until the chicken is fully cooked.
- Garnish with extra chopped parsley before serving.
Notes
- You can substitute honey for date syrup if unavailable.
- For extra crispiness, broil the dish for 3–5 minutes at the end of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with a fresh salad or yogurt sauce for balance.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 140 mg
