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Paprika Chicken with Olive Walnut

Paprika Chicken with Olive Walnut: A Zesty Mediterranean Feast

This Paprika Chicken with Olive Walnut recipe brings bold flavors and nutritious ingredients together for a memorable Mediterranean meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs (bone-in, skin-on) Boneless cuts can be used.
  • 2 tablespoons Olive Oil Avocado oil can be an alternative.
  • 2 tablespoons Lemon Juice Use zest as well.
  • 1 tablespoon Smoked Paprika Regular paprika can be substituted.
  • 1 teaspoon Ground Coriander Cumin is an alternative.
  • to taste Salt
  • to taste Black Pepper
  • 1 teaspoon Turmeric Can be omitted.
  • 1 cup Chicken Stock Vegetable broth for vegetarian option.
  • 3 sprigs Fresh Thyme Dried thyme can be used.
For the Vinaigrette
  • 1 cup Castelvetrano Olives Kalamata or green olives can be swapped.
  • 1/2 cup Toasted Walnuts Pecans can be a substitute.
  • 1/4 cup Fresh Parsley Substitute with preferred herbs.
  • 1/4 cup Fresh Basil Any preferred herbs can be used.
  • 2 cloves Garlic Garlic powder can substitute fresh.
  • 1/2 cup Extra Virgin Olive Oil Quality oils enhance flavor.
  • 2 tablespoons Sherry Vinegar Red wine vinegar is a replacement.
For the Sides
  • 1 pound Baby Golden Potatoes Other potatoes or root vegetables can be used.
  • 1/4 cup Grated Parmesan Omit for a dairy-free option.

Equipment

  • Mixing Bowl
  • roasting pan
  • Oven
  • bowl
  • food processor

Method
 

Step‑by‑Step Instructions
  1. 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.
  2. 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.
  3. Preheat your oven to 425°F (220°C). Lightly grease your roasting pan with olive oil.
  4. 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.
  5. 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.
  6. Once the potatoes are golden and tender, remove them from the oven and sprinkle grated Parmesan while they're still hot.
  7. Arrange the roasted chicken thighs and potatoes on a platter and drizzle with olive walnut vinaigrette. Garnish with fresh herbs.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

For the best flavor, marinate the chicken overnight. Always check the internal temperature for doneness using a meat thermometer.

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