Smoky Tomato-Baked Chicken with Baby Potatoes

Smoked paprika is a time-strapped cook’s best friend – it instantly lends a smoky flavor and rich aroma to everything it touches. Here, it makes this saucy dish taste like it’s been simmering for hours. Bone-in chicken thighs are often  sold with the skin still attached, but it’s easy to remove yourself: Simply grasp the edge of the skin with paper towel  and pull it away in one go. Sprinkle with fresh herbs, such as oregano or basil, just before serving.

Author:: Marianne Wren
Updated:: May 1, 2019
Original:: Sep 1, 2016

Smoky Tomato–Baked Chicken with Baby Potatoes
Photo by Beata Lubas

Find more chicken recipes here.

70minDuration
40minCook Time
30minPrep Time
4Servings

Ingredients

2 tbsp whole-wheat flour
2 tsp smoked paprika
1 tsp dried oregano
1/2 tsp each sea salt and ground black pepper, divided
8 bone-in, skinless chicken thighs, trimmed
2 tbsp olive oil, divided
1 1/2 lb baby potatoes, scrubbed and quartered
3 cloves garlic, minced
2 1/2 cups unsalted tomato sauce
3/4 tsp red pepper flakes
1 to 2 large red and/or yellow bell peppers, cut into 1/2-inch chunks

Preparation

Preheat oven to 375˚F. Mist a large roasting pan with cooking spray. In a wide, shallow dish, mix together flour, paprika, oregano and ¼ tsp each salt and black pepper. Dredge chicken in flour mixture, turning to coat and shaking off excess.
In a large nonstick skillet on medium-high, heat 2 tsp oil. Add half of chicken and cook, turning once, until lightly browned, about 4 minutes. Transfer to prepared roasting pan. Repeat with another 2 tsp oil and remaining chicken.
In a large bowl, toss together potatoes, 1 tsp oil and remaining 1/4 tsp black pepper. Add to roasting pan, spreading around chicken. Bake for 25 minutes.
Meanwhile, in a small saucepan, heat remaining 1 tsp oil on medium. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato sauce, pepper flakes and remaining ¼ tsp salt and bring to a simmer. Reduce heat to low and simmer gently, stirring occasionally, until slightly thickened, about 15 minutes.
Pour tomato sauce mixture over chicken and potatoes and top with bell peppers. Return to oven and bake until an instant-read thermometer inserted in thickest part of chicken reads 165˚F and potatoes and bell peppers are tender, about 20 minutes.