As I stood in my kitchen one evening, the rich aroma of spices began to fill the air, instantly transporting me to a sun-drenched Mediterranean market. That’s when I crafted this Paprika Chicken with Olive Walnut Vinaigrette, a dish that turns an ordinary weeknight dinner into a delightful culinary adventure. With juicy, marinated chicken thighs kissed by smoked paprika and a refreshing vinaigrette that’s as vibrant as it is easy to make, this recipe is perfect for those looking to elevate their home cooking without the hassle. Not only is it quick to prepare, but it also serves as a crowd-pleasing centerpiece for family gatherings. Are you ready to impress your loved ones with this simple yet irresistible meal?
Why is this recipe a must-try?
Flavorful: The combination of smoked paprika and fresh herbs creates an irresistible blend that enchants the taste buds.
Quick & Easy: With just a few straightforward steps, you can whip up a meal that feels indulgent yet fits perfectly into a busy weeknight.
Versatile: Pair it with various sides like roasted veggies, a fresh salad, or even Alice Springs Chicken for a full Mediterranean experience.
Crowd-Pleasing: This dish is sure to impress both family and guests, making it a great option for gatherings or cozy dinners at home.
Healthy: Packed with protein and healthy fats, this dish not only satisfies but also keeps everyone feeling good. It’s a delicious way to elevate your home cooking while embracing wholesome ingredients!
Paprika Chicken with Olive Walnut Ingredients
For the Chicken
- Chicken Thighs (bone-in, skin-on) – This main protein retains moisture during cooking; substitute boneless for quicker cooking but may sacrifice juiciness.
- Olive Oil – Adds richness and aids in marination; avocado oil is a great flavor swap if desired.
- Lemon Juice – Provides refreshing acidity; use lime juice as an acceptable alternative.
- Smoked Paprika – Infuses a luscious smoky depth; Hungarian paprika can be used for a sweeter twist.
- Coriander – Adds earthy notes to the spice blend; ground coriander is highly recommended.
- Lemon Zest – Brightens the dish with citrus notes; any citrus zest can provide a similar effect.
- Salt & Black Pepper – Essential seasonings for flavor; consider sea salt or pink Himalayan for added minerals.
- Turmeric – Gives a warm color and health benefits; feel free to omit if unavailable.
- Chicken Stock – Keeps the chicken succulent during roasting; use vegetable stock for a vegetarian option.
- Thyme Sprigs – Infuses aromatic flavor; dried thyme (1 tsp) works well if fresh isn’t available.
For the Vinaigrette
- Castelvetrano Olives (sliced) – Adds a creamy texture to the vinaigrette; green or kalamata olives are delightful alternatives.
- Toasted Walnuts (chopped) – Provides satisfying crunch; pine nuts or pecans can substitute in a pinch.
- Parsley & Basil (chopped) – Fresh herbs add a bright touch to the vinaigrette; use any mix of fresh herbs you have on hand.
- Garlic (minced) – Enhances the vinaigrette with its pungent flavor; garlic powder can be used for a milder kick.
- Extra Virgin Olive Oil – Forms the vinaigrette’s base, enhancing flavors; quality oil makes a significant difference.
- Sherry Vinegar – Contributes delightful tanginess; red wine vinegar is a suitable substitute.
For the Potatoes
- Baby Golden Potatoes (halved) – These are deliciously creamy and flavorful when roasted; any waxy potato variety will yield similar results.
- Garlic Powder – Adds additional flavor to the roasted potatoes; fresh garlic can replace this if desired.
- Grated Parmesan – Brings umami richness to the roasted potatoes; nutritional yeast can serve as a dairy-free alternative.
With these ingredients, you’re on your way to creating a memorable Paprika Chicken with Olive Walnut Vinaigrette that’s perfect for any weeknight dinner!
Step‑by‑Step Instructions for Paprika Chicken with Olive Walnut
Step 1: Marinate the Chicken
In a large bowl, combine the chicken thighs with olive oil, lemon juice, smoked paprika, coriander, lemon zest, salt, pepper, and turmeric. Make sure each piece is well-coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, but preferably overnight to enhance the flavors.
Step 2: Prepare the Vinaigrette
While the chicken marinates, prepare the olive walnut vinaigrette. In a separate bowl, mix together the sliced Castelvetrano olives, chopped walnuts, parsley, basil, minced garlic, extra virgin olive oil, and sherry vinegar. Season with salt and black pepper, then let the mixture sit at room temperature for 30 minutes to allow the flavors to meld beautifully.
Step 3: Preheat Oven
Preheat your oven to 425°F (220°C). This high temperature is perfect for achieving a crispy skin on the paprika chicken while keeping the meat juicy inside. Make sure the oven is fully heated before placing the chicken inside for the best results.
Step 4: Roast the Chicken
Pour the chicken stock into a large sheet pan and add the sprigs of thyme for added flavor. Lay the marinated chicken thighs on top of the stock, skin side up. Roast in the preheated oven for 40-45 minutes until the chicken is golden brown and the juices run clear when pierced. Let it rest for 10 minutes before serving to retain its juiciness.
Step 5: Roast the Potatoes
While the chicken is roasting, toss the halved baby golden potatoes with olive oil, garlic powder, salt, and pepper in a bowl. Spread them out on another sheet pan and roast alongside the chicken for 30-35 minutes, or until they are tender and golden. Once done, toss them with grated Parmesan for a delicious finish.
Step 6: Serve
To serve your Paprika Chicken with Olive Walnut, arrange the roasted chicken and potatoes on a large platter. Generously drizzle the olive walnut vinaigrette over the chicken and potatoes, and consider offering extra on the side for those who desire a bit more flavor. Enjoy the delightful fusion of flavors!
Paprika Chicken with Olive Walnut Variations
Feel free to get creative and customize your Paprika Chicken with Olive Walnut to suit your tastes and dietary needs!
- Herb Swap: Substitute fresh thyme with rosemary for a fragrant twist that perfectly complements the chicken.
- Vegetable Medley: Roast a mix of vegetables like Brussels sprouts or asparagus alongside the chicken for a colorful, nutritious addition.
- Heat Kick: Add a pinch of red pepper flakes to the vinaigrette for a spicy kick that livens up each bite.
- Nut Alternatives: Switch walnuts for pecans or sunflower seeds for a different crunch in your vinaigrette.
- Yogurt Addition: Stir in a dollop of Greek yogurt to the vinaigrette for a creamy texture that enhances the dish’s richness.
- Zesty Variation: Use lime juice instead of lemon for a different citrus flair in both the chicken marinade and vinaigrette.
- Vinaigrette Upgrade: Experiment with different olives like kalamata or green olives to change the vinaigrette’s flavor profile entirely.
- Dairy-Free Twist: Replace grated Parmesan with nutritional yeast to keep it vegan without sacrificing flavor.
Whether you’re inspired to try a new ingredient or switch up the spices, there’s plenty of room for variation in this delightful recipe! Pair it with your favorite sides like Buffalo Chicken Bombs or a fresh salad for a complete meal.
What to Serve with Paprika Chicken with Olive Walnut Vinaigrette
Serving a delicious weeknight dinner is about more than just the main dish; it’s about creating a harmonious meal that delights every palate.
- Creamy Garlic Mashed Potatoes: These fluffy potatoes add a comforting touch and absorb the flavorful vinaigrette beautifully.
- Zesty Mediterranean Quinoa Salad: A refreshing burst of flavors, this salad complements the chicken while providing a nutritious crunch.
- Garlic Roasted Asparagus: With a perfect snap, the asparagus pairs harmoniously with the smoky chicken, making for an elegant side.
- Crispy Brussels Sprouts: Their caramelized edges are a delightful contrast to the chicken’s tenderness and their earthy flavor enhances the meal.
- Herbed Couscous: Light and fluffy, couscous offers an excellent base to soak up the vibrant vinaigrette, creating a balanced dish.
- Crusty Whole Wheat Bread: Ideal for those who want to savor every drop of the vinaigrette, this bread brings a rustic charm to the dinner table.
- Chilled White Wine: A crisp Sauvignon Blanc elevates the dining experience, harmonizing with the dish’s Mediterranean essence.
- Lemon Sorbet: Conclude your meal with a refreshing sorbet; its citrus notes cleanse the palate and leave a lasting impression.
- Mixed Green Salad with Vinaigrette: A simple salad adds freshness, ensuring the meal feels light and bright alongside the rich flavors of the chicken.
- Roasted Cherry Tomatoes: Their sweetness bursts with flavor, perfectly complementing the spices in the paprika chicken, creating a delightful finish.
How to Store and Freeze Paprika Chicken with Olive Walnut
Fridge: Store leftovers in an airtight container for up to 3 days to maintain the chicken’s juiciness and the vinaigrette’s vibrant flavors.
Freezer: For longer storage, freeze the marinated chicken in a zip-top bag for up to 3 months. Thaw in the fridge before cooking to preserve texture.
Reheating: Reheat the chicken gently in the oven at 350°F for 15-20 minutes, or until warmed through, to keep it tender and moist. The Paprika Chicken with Olive Walnut can be enjoyed just as deliciously the next day!
Vinaigrette Storage: Keep the vinaigrette in a sealed container in the fridge for up to a week; re-emulsify if necessary before serving.
Make Ahead Options
These Paprika Chicken with Olive Walnut Vinaigrette are ideal for meal prep, making your busy weeknights a breeze! You can marinate the chicken thighs up to 24 hours in advance to ensure maximum flavor absorption. Simply combine the marinade and coat the chicken, then refrigerate until ready to roast. The vinaigrette can also be prepared 1-2 days ahead; just mix the ingredients and store it in the fridge to let the flavors meld. When it’s time to serve, roast the chicken and potatoes as directed, and drizzle the vinaigrette just before plating for fresh, vibrant flavors. Enjoy effortless, delicious meals that are just as delightful as when freshly made!
Expert Tips for Paprika Chicken
Marinating Magic: Allow the chicken to marinate overnight for a deeper flavor infusion, making your Paprika Chicken truly irresistible.
Check for Doneness: Ensure the internal temperature of the chicken reaches at least 165°F to guarantee safety and juiciness in every bite.
Vinaigrette Prep Ahead: Consider preparing the olive walnut vinaigrette a day in advance; it allows the flavors to meld beautifully, enhancing the dish.
Versatile Sides: Feel free to swap out baby golden potatoes for seasonal veggies or a fresh salad to keep your meal vibrant and exciting.
Cooking Method Options: Both the chicken and potatoes can be prepared in an air fryer for a quicker version. Just adjust the cooking time as needed for perfect results!
Paprika Chicken with Olive Walnut Recipe FAQs
How do I choose the best chicken thighs for this recipe?
Absolutely! Look for chicken thighs that are plump and have a nice amount of fat (the bone-in, skin-on type is preferred). Fresh chicken should have a pink hue and be free of any dark spots or unpleasant odors. If you’re opting for boneless thighs to cut down on cooking time, choose ones with minimal sinew for a more tender bite.
How should I store leftovers of Paprika Chicken with Olive Walnut?
Very! Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Make sure to let everything cool down before sealing, as trapping heat can cause condensation and sogginess. You can reheat gently in the oven or microwave, ensuring the chicken remains juicy.
Can I freeze the paprika chicken?
Absolutely! To freeze, marinate the chicken in your favorite zip-top bag. Make sure to remove as much air as possible before sealing. You can freeze it for up to 3 months. Thaw it overnight in the fridge before cooking; this will help maintain the chicken’s texture and flavor when you cook it.
What if my chicken is undercooked?
If you suspect your chicken isn’t cooked properly, don’t worry! Simply return the chicken to the oven and roast until the internal temperature reaches 165°F (75°C). Use a meat thermometer to check the thickest part (avoiding bones). If it’s browning too much on the outside, you can cover it loosely with foil.
Is there a way to make this dish allergy-friendly?
Certainly! For nut allergies, you can omit the walnuts from the vinaigrette and substitute them with more olives for texture. If dairy is a concern, just skip the Parmesan on the potatoes; nutritional yeast can provide a similar cheesy flavor without any dairy. Feel free to customize the vinaigrette with safe herbs or oils as well.
How long does the vinaigrette last in the fridge?
The vinaigrette can be stored in a sealed container in the refrigerator for up to 1 week. To freshen it up before using, give it a good shake or whisk to re-emulsify the ingredients. This makes it super convenient—just whip it up in advance and enjoy throughout the week!
Paprika Chicken with Olive Walnut: A Flavorful Dinner Delight
Ingredients
Equipment
Method
- In a large bowl, combine the chicken thighs with olive oil, lemon juice, smoked paprika, coriander, lemon zest, salt, pepper, and turmeric. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, preferably overnight.
- In a separate bowl, mix together the sliced Castelvetrano olives, chopped walnuts, parsley, basil, minced garlic, extra virgin olive oil, and sherry vinegar. Season with salt and black pepper; let sit at room temperature for 30 minutes.
- Preheat your oven to 425°F (220°C).
- Pour the chicken stock into a large sheet pan and add the sprigs of thyme. Lay the marinated chicken thighs on top, skin side up. Roast in the oven for 40-45 minutes until golden brown.
- While the chicken is roasting, toss the halved baby golden potatoes with olive oil, garlic powder, salt, and pepper. Spread them on another sheet pan and roast for 30-35 minutes, or until tender.
- To serve, arrange the roasted chicken and potatoes on a platter. Drizzle the olive walnut vinaigrette over the chicken and potatoes.
