I am loving the recipes from Relish Magazine more and more all the time. I wanted something to use as a main dish with the Baked Orzo with Vegetables. You know, something with similar ingredients and flavors so the meal sort of melded, but also so that ingredients for three recipes could be chopped once and spread across all the dishes. This worked perfectly!
I must admit that at first I was a little concerned about the smoked paprika! Rather, the amount of smoked paprika – especially after it went up my nose! But the smoked paprika really mellowed in the oven and was delicious with the roasted peppers and tomatoes.
This was really easy to put together and makes a simple, go to company dish. Add to it a salad, some roasted potatoes or orzo, and bread and you have a feast on your hands!
When I added more chicken the second night, I started it in a pan on top of the stove. I think I liked this better and will do this in the future. It keeps the skin a little crisper, which I prefer. Though, due to so many dishes being cooked at the same time and at varying degrees of temperature, the correct, higher temp may have been enough to crisp the skin up. We may need to try this again to be sure.
- 2 yellow onions, thinly sliced
- 6 garlic, thinly sliced
- 3 to 4 pounds chicken breasts, with bone and skin
- 1 t salt
- 1 t coarsely ground black pepper
- 2 T olive oil
- 1 T Spanish smoked paprika
- 3 to 4 tomatoes, peeled, seeded and chopped
- 1 (12-ounce) jar roasted red peppers, sliced or 2 roasted red peppers
- 1 C reduced-sodium chicken broth
NOTE: I did not peel the tomatoes, nope, wasn’t gonna do it. I did take the seeds out. There was enough liquid in the dish without adding more. I also used only chicken thighs.
Preheat oven to 425F.
Spread onions and garlic evenly in the bottom of a large shallow roasting pan. Cut each chicken breast in half. Sprinkle chicken pieces on both sides with salt and pepper. Place chicken, skin side up, in pan.
NOTE: We had people over two nights in a row. Same dinner, twice (how easy is that). I did want more chicken to add into all the saucy goodness from the night before, so sprinkled salt and pepper and smoked paprika over the chicken and added the chicken to a cast iron skillet, with some onion and garlic, skin side down, until skin was nice and brown, flipped them over and plunged them into the oven for 40 minutes, let the new chicken cool a bit and the old chicken come to room temperature, and then added the old chicken, the new chicken and all the sauce into a baking dish to warm up.
Drizzle with olive oil; sprinkle with paprika. Bake 20 minutes.
Add tomatoes, red peppers and broth. Continue baking 35 to 40 minutes, basting chicken occasionally, until chicken juices run clear.