The moment you smell roasted chicken wafting through the kitchen, it’s like a warm hug of nostalgia, reminding me of family dinners and vibrant gatherings. Today, I’m excited to share my Paprika Chicken with Olive Walnut Vinaigrette—an irresistible Mediterranean-inspired dish that will transform your weeknight meals into a culinary celebration. This recipe not only delivers juicy chicken thighs with a beautifully crispy skin but also features a zingy vinaigrette that adds a delightful twist. It’s a wonderful crowd-pleaser that’s quick to prepare, leaving you time to savor the evening with loved ones. Plus, it brings a nutritious flair to your table without any fuss. So, what are you waiting for? Let’s dive into this flavorful journey together—your taste buds are in for a treat!
Why is this recipe a must-try?
Bold flavors: This Paprika Chicken delivers a punch with its smoky spice blend, creating a dish that’ll wow your taste buds.
Quick and easy: Perfect for those busy weeknights, the straightforward steps mean you can enjoy a delicious meal without spending hours in the kitchen.
Crowd-pleaser: The combination of juicy chicken and zesty vinaigrette guarantees a hit with family and friends. Serve it up alongside this Chicken Mozzarella Tomato for an expansive feast!
Nutritious delight: Packed with protein and healthy fats, you can feel good indulging in this Mediterranean dish that’s both flavorful and nourishing.
Versatile options: Substitute ingredients easily according to what you have on hand. Whether you swap in different veggies or try a lemon-herb vinaigrette, the possibilities are endless!
Paprika Chicken with Olive Walnut Ingredients
For the Chicken
• Chicken Thighs (bone-in, skin-on) – The star of the dish, providing juiciness and flavor; boneless cuts can be a convenient substitute.
• Olive Oil – Essential for marinating and roasting, adding moisture; avocado oil can work as an alternative.
• Lemon Juice & Zest – Brightens the dish with acidity; vinegar is a suitable substitute if you’re in a pinch.
• Smoked Paprika – The key flavoring that adds depth; regular paprika can be swapped for a milder option.
• Ground Coriander – Enhances the overall flavor profile; cumin is a good alternative for a slightly different taste.
• Salt & Black Pepper – Crucial for flavor enhancement; season to your preference.
• Turmeric – Adds earthy flavor and color; feel free to omit if it’s not on hand.
• Chicken Stock – Ensures the chicken stays moist while roasting; vegetable broth can be used as a vegetarian option.
• Fresh Thyme Sprigs – A lovely aromatic addition; dried thyme can replace it, but use less.
For the Vinaigrette
• Castelvetrano Olives – Brings brininess and texture; you can swap with kalamata or green olives for a different twist.
• Toasted Walnuts – Adds a crunchy richness; pecans can serve as a substitute or omit for a nut-free version.
• Fresh Parsley & Basil – Offering fresh flavors; any preferred herbs like cilantro can be used in their place.
• Garlic – Introduces a depth of flavor; garlic powder works if fresh isn’t available.
• Extra Virgin Olive Oil – The base for the vinaigrette; quality oils significantly enhance flavor.
• Sherry Vinegar – Provides a tangy kick; red wine vinegar is a suitable replacement if needed.
For the Sides
• Baby Golden Potatoes – Perfect for a comforting side; other potatoes or root vegetables can easily be substituted.
• Grated Parmesan – Adds a savory finish to the potatoes; feel free to omit for a dairy-free option.
Step‑by‑Step Instructions for Paprika Chicken with Olive Walnut
Step 1: Marinate Chicken
In a large mixing bowl, combine the chicken thighs with olive oil, lemon juice, smoked paprika, ground coriander, salt, black pepper, and turmeric. Ensure the chicken is evenly coated by massaging the marinade into the skin. Allow it to marinate for at least 1 hour, or ideally, overnight in the refrigerator for maximum flavor infusion.
Step 2: Prepare Vinaigrette
While the chicken is marinating, prepare the olive walnut vinaigrette. In a separate bowl, mix together the chopped Castelvetrano olives, toasted walnuts, fresh parsley, basil, minced garlic, extra virgin olive oil, and sherry vinegar. Stir well to combine all the flavors and let it sit at room temperature to meld, giving the vinaigrette a vibrant and rich taste.
Step 3: Preheat Oven
Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting. This high temperature is key for achieving that delicious golden-brown skin on the paprika chicken, while making sure the inside remains juicy and tender. Prepare your roasting pan by lightly greasing it with olive oil to prevent sticking.
Step 4: Roast Chicken
Once the oven is preheated, pour chicken stock into the prepared roasting pan and scatter fresh thyme sprigs over the liquid. Place the marinated chicken thighs skin-side up in the pan, ensuring they are not overcrowded. Roast for 40-45 minutes, or until the chicken is crisp and golden, and the juices run clear when pierced with a fork. Let it rest for 10 minutes once done.
Step 5: Roast Potatoes
While the chicken roasts, prepare the baby golden potatoes. Toss them in a bowl with olive oil, garlic powder, salt, and pepper until evenly coated. In the last 30-35 minutes of the chicken’s roast time, add the potatoes to the pan, allowing them to soak up the flavors from the stock and chicken drippings.
Step 6: Final Touches
Once the potatoes are golden and tender, remove them from the oven and sprinkle grated Parmesan on top while they’re still hot. Gently toss to combine the melted cheese with the potatoes’ surfaces. This will add a savory finish to your side dish, enhancing the overall flavor of your Paprika Chicken with Olive Walnut.
Step 7: Serve
To serve, arrange the beautifully roasted chicken thighs and golden potatoes on a large platter. Generously drizzle the olive walnut vinaigrette over the chicken, allowing the flavors to shine. Garnish with any remaining fresh herbs for a pop of color, and surprise your guests with a delightful Mediterranean feast!
Paprika Chicken with Olive Walnut Variations
Feel free to shake things up and put your own spin on this delectable dish, making it uniquely yours!
- Boneless Chicken: Swap chicken thighs for boneless cuts for quicker cooking; just be careful not to overcook them!
- Herb Variation: Try using fresh rosemary or dill instead of thyme for a different flavor profile!
- Nut-Free Option: Omit walnuts or replace them with sunflower seeds for a tasty, nut-free vinaigrette twist.
- Vegetarian Delight: Substitute the chicken with hearty roasted cauliflower for a delicious vegetarian version that still packs a punch!
- Zesty Vinaigrette: Add a splash of orange juice to the vinaigrette for a lovely citrus twist that brightens the flavors beautifully.
- Spicy Kick: Kick up the heat by adding a pinch of red pepper flakes to the marinade or vinaigrette. Perfect for those who love a little heat!
- Root Veggie Medley: Use a mix of root vegetables like carrots and parsnips alongside the baby golden potatoes for added sweetness and nutrition.
- Mushroom Medley: Incorporate sautéed mushrooms into the vintaigrette for extra umami and a satisfying earthy flavor.
Experimenting is half the fun in cooking! If you enjoy this recipe, you might also want to check out the Rolled Chicken Feta for more delectable chicken ideas that play with flavors!
What to Serve with Paprika Chicken with Olive Walnut Vinaigrette
Elevate your dining experience and create a feast that delights the senses alongside this vibrant chicken dish.
- Creamy Mashed Potatoes: Rich and velvety texture complements the crispy chicken, making every bite comforting and indulgent.
- Honey Glazed Carrots: Their sweetness and slight crunch add a lovely contrast to the savory flavors, brightening the plate with color.
- Mediterranean Quinoa Salad: Bursting with fresh ingredients and herbs, this adds a refreshing twist and pairs beautifully with the chicken’s rich spices.
- Garlic Bread: Warm, crusty slices are perfect for soaking up the olive walnut vinaigrette, enhancing every delightful flavor.
- Roasted Asparagus: Tender, lightly charred spears provide a satisfying crunch that balances the dish’s richness, offering a healthful green element.
For a sweet finish, consider pairing your meal with a Lemon Tart: Its bright acidity contrasts the richer flavors of the chicken, creating a perfect culinary symphony.
Make Ahead Options
These Paprika Chicken with Olive Walnut Vinaigrette are perfect for busy home cooks seeking meal prep solutions! You can marinate the chicken thighs up to 24 hours in advance—in fact, allowing them to sit overnight will maximize flavor infusion. Additionally, prepare the vinaigrette a day ahead to allow the flavors to meld beautifully. Simply store both components in the refrigerator until you’re ready to roast. When it’s time to serve, place the marinated chicken in a roasting pan with chicken stock and thyme, roast as directed, and add the prepped potatoes in the last 30-35 minutes. This way, you’ll enjoy restaurant-quality results with minimal effort, leaving you more time to savor your meal with loved ones.
Expert Tips for Paprika Chicken
-
Marinate for Flavor: Let the chicken sit in the marinade for at least one hour, or overnight if possible. This enhances the flavor of your Paprika Chicken significantly.
-
Check Temperature: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C) for perfect doneness without drying out.
-
Avoid Overcrowding: When roasting, place the chicken and potatoes with some space in between. This helps them cook evenly, giving you that crispy skin and tender meat.
-
Pulse the Vinaigrette: For a chunkier texture in the vinaigrette, pulse the ingredients briefly in a food processor. This adds delightful contrast to the smooth chicken.
-
Customize Your Sides: Feel free to incorporate other roasted vegetables alongside the potatoes to add more color and nutrition to your meal—flexibility is key!
How to Store and Freeze Paprika Chicken
Fridge: Keep leftovers in an airtight container for up to 3 days to maintain optimal freshness and flavor.
Freezer: For longer storage, wrap the chicken tightly in plastic wrap, then in foil, and freeze for up to 3 months.
Reheating: Thaw overnight in the fridge before reheating in the oven at 350°F (175°C) until heated through for the best texture.
Vinaigrette Storage: Store any leftover olive walnut vinaigrette in a sealed jar in the fridge for up to a week; shake well before using.
Paprika Chicken with Olive Walnut Recipe FAQs
What type of chicken should I use for this recipe?
Absolutely! For the best results, I recommend using bone-in, skin-on chicken thighs as they remain juicy and flavorful during roasting. If you prefer convenience, boneless chicken thighs or breasts can also work—but keep in mind they may cook faster and could be a bit less flavorful due to the missing skin.
How should I store leftovers of the Paprika Chicken?
I often store my leftovers in an airtight container in the fridge where they’ll stay fresh for up to 3 days. When reheating, simply pop it back in the oven at 350°F (175°C) until heated through to keep that crispy skin intact.
Can I freeze the Paprika Chicken?
Yes, you can freeze it! Wrap each piece tightly in plastic wrap and then in foil; this protects them from freezer burn. This way, you can enjoy your paprika chicken for up to 3 months. Be sure to thaw it overnight in the fridge before reheating for the best texture.
What can I do if my chicken skin isn’t getting crispy?
To achieve that desirable crispy skin, ensure your chicken is dry before marinating and roasting. If needed, increase the oven temperature slightly and avoid overcrowding the pan—this will allow hot air to circulate, helping your chicken brown beautifully. Make sure the internal temperature reaches 165°F (74°C) for perfectly cooked chicken!
Can I substitute any ingredients due to dietary restrictions?
Very much so! If you’re looking to make this dish nut-free, you can simply omit the walnuts in the vinaigrette. For a dairy-free version of the potatoes, you can skip the Parmesan. Additionally, if you are sensitive to gluten or animal products, swapping chicken stock with vegetable broth will maintain the flavor while accommodating dietary preferences. Enjoy customizing!
Paprika Chicken with Olive Walnut: A Zesty Mediterranean Feast
Ingredients
Equipment
Method
- In a large mixing bowl, combine the chicken thighs with olive oil, lemon juice, smoked paprika, ground coriander, salt, black pepper, and turmeric. Massage the marinade into the skin and allow it to marinate for at least 1 hour.
- Prepare the olive walnut vinaigrette by mixing together the chopped Castelvetrano olives, toasted walnuts, fresh parsley, basil, minced garlic, extra virgin olive oil, and sherry vinegar in a separate bowl.
- Preheat your oven to 425°F (220°C). Lightly grease your roasting pan with olive oil.
- Pour chicken stock into the roasting pan and scatter fresh thyme sprigs. Place marinated chicken thighs skin-side up in the pan and roast for 40-45 minutes.
- Toss baby golden potatoes in a bowl with olive oil, garlic powder, salt, and pepper. Add them to the pan in the last 30-35 minutes of roiling chicken.
- Once the potatoes are golden and tender, remove them from the oven and sprinkle grated Parmesan while they're still hot.
- Arrange the roasted chicken thighs and potatoes on a platter and drizzle with olive walnut vinaigrette. Garnish with fresh herbs.
Leave a Reply