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Delicious Smoky Paprika Chicken served with roasted potatoes and cabbage in a skillet

Smoky Paprika Chicken with Roasted Potatoes & Cabbage Skillet

A comforting dish that beautifully blends chicken thighs, baby potatoes, and vibrant vegetables, infused with the deep flavors of smoked paprika.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Choose thighs with a good balance of fat for juiciness.
  • 2 tbsp olive oil For chicken seasoning.
  • 1 tsp smoked paprika
  • 1 tsp garlic powder For chicken seasoning.
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper Optional for additional heat.
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Potatoes
  • 1 1/2 lbs baby potatoes Halved, firm, and blemish-free.
  • 2 tbsp olive oil For potatoes seasoning.
  • 1 tsp paprika For potatoes seasoning.
  • 1/2 tsp garlic powder For potatoes seasoning.
  • to taste Salt and pepper For potatoes seasoning.
For the Vegetables
  • 1/2 head green cabbage Chopped.
  • 1 piece carrot Julienned.
  • 1 piece red bell pepper Sliced.
  • 1 small onion sliced
  • 2 tbsp butter Can substitute with olive oil for a dairy-free version.
  • 1 tbsp olive oil For vegetables.
  • 1 tsp garlic Minced.
  • to taste Fresh parsley For garnish.

Method
 

Preparation
  1. Pat the chicken thighs dry with paper towels and rub with olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if using. Let rest for about 15 minutes.
  2. Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, paprika, garlic powder, salt, and pepper, then spread evenly on a baking sheet.
Cooking
  1. In a hot skillet over medium heat, cook the seasoned chicken skin-side down until deeply browned (about 6-7 minutes), then flip and cook until the internal temperature reaches 165°F (74°C).
  2. In another skillet, heat butter and olive oil over medium heat. Add onions, carrots, and bell peppers, cooking until softened (about 3 minutes). Stir in chopped cabbage and minced garlic, cooking until the cabbage is tender-crisp.
Serving
  1. Arrange the sautéed vegetable mixture in bowls, place the chicken thighs on top, and add crispy roasted potatoes on the side. Garnish with fresh parsley.

Notes

For higher flavor integration, consider marinating the chicken for a few hours or overnight. To achieve extra crunch in the potatoes, parboil them for 10 minutes before roasting.