Sheet Pan Chicken Paprikash with Potatoes with a Modern Twist


By Cooking Panda

Chicken Paprikash is comfort food for many. It is not only because of its taste but also because it makes for a perfectly delicious yet straightforward supper. Nostalgia is easy to come around when you think of those good times when you enjoyed this delicacy at your grandma’s. With time everything evolves, and no reason why chicken Paprikash should not so here is a recipe for sheet pan chicken paprikash that has elements of modern needs peppered onto it:


  • 6 bone-in, skin-on chicken thighs, about 2¼ lbs. total
  • 5 to 6 medium-size yellow roasting potatoes, about 1¼ lbs. total, scrubbed
  • 1 medium-large (8 oz.) sweet onion, halved, thickly sliced in wedges
  • ¼ c. Hungarian sweet paprika
  • 1½ t. salt
  • 1 t. dried oregano
  • ½ t. garlic powder
  • ½ t. hot paprika or ¼ t. cayenne
  • 3 T. olive oil
  • ¼ c. water
  • 2 to 3 T. sour cream or creme fraiche
  • Flat-leaf parsley


  1. Use the convection setting to heat the oven to up to 400 degrees or if 425 degrees if you are in the conventional setting. Pat the chicken dry and then place on a 16-by-12-inch rimmed baking sheet; if needed, the layer could be bigger too. Cut the potatoes lengthwise into quarters. After that, arrange the onion and potatoes slices around the chicken.
  2. In a small bowl, mix salt, sweet and hot paprika, oregano, garlic powder. With the paprika mixture sprinkle chicken, potatoes, and onion on all sides. Everything ought to be drizzled with olive oil.
  3. Roast for 20 minutes and be sure to Stir vegetables perfectly. The roasting should continue until chicken juices run clear, and the potatoes are fork-tender, 20 minutes more.
  4. Transfer vegetables and chicken to serving platter. Set the baking sheet over a burner and then turn heat to medium. Stir a quarter of cup water into the pan. Heat until it boils and then from the bottom of the pan scraping up all the browned bits. Remove pan from heat. Stir in sour cream and use salt to season.
  5. The pan sauce should be drizzled over the vegetables and chicken. Use parsley to garnish and serve.
related articles