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250ml Hungarian Infused Olive Oil Blend – paprika caraway thyme
Garden Infuzions

Paprika-Roasted Chicken with Hungarian Blend Olive Oil

Juicy chicken thighs roast with sweet onions, red bell pepper, garlic, and potatoes, all coated in Hungarian Infused Olive Oil Blend for a smoky, paprika-rich dinner with bold comfort and easy weeknight appeal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 1/2 pounds bone-in skin-on chicken thighs
  • 3 tablespoons Hungarian Infused Olive Oil Blend
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons sweet paprika
  • 1 teaspoon garlic powder
  • 1 large yellow onion cut into wedges
  • 1 red bell pepper cut into strips
  • 1 1/2 pounds Yukon Gold potatoes cut into 1 1/2-inch chunks
  • 4 cloves garlic smashed
  • 1 tablespoon tomato paste
  • 1/2 cup chicken stock
  • 2 tablespoons chopped fresh parsley
  • 1 lemon cut into wedges

Equipment

  • 1 Large Sheet Pan rimmed, heavy-duty
  • 1 Roasting Pan optional alternative
  • 1 Mixing bowl for tossing vegetables
  • 1 set Measuring spoons for seasoning
  • 1 pair Tongs for turning and serving

Method
 

Instructions
  1. 1. Heat the oven to 425°F and set a large roasting pan or heavy sheet pan in place.
  2. 2. Pat the chicken thighs dry, then season them with salt, black pepper, paprika, and garlic powder.
  3. 3. Toss the onion wedges, red bell pepper, potatoes, and garlic with the Hungarian Infused Olive Oil Blend and tomato paste until everything is evenly coated.
  4. 4. Spread the vegetables in the hot pan, pour in the chicken stock, and nestle the chicken thighs on top skin-side up.
  5. 5. Roast for 35 minutes, then baste the chicken with the pan juices and give the vegetables a quick stir.
  6. 6. Continue roasting for 20 more minutes, or until the chicken is cooked through and the skin is deep golden and crisp at the edges.
  7. 7. Finish with chopped parsley and lemon wedges, then serve hot with the pan juices spooned over the top.

Notes

Hungarian Infused Olive Oil Blend drives the flavor here, so use the full measure and let the paprika, smoky spice, and savory herb notes carry the roasted vegetables and chicken. For deeper browning, let the pan heat before adding the vegetables. This recipe is built for steady roasting, not high-heat broiling at the end. Internal temperature should reach 165°F in the thickest part of the chicken.

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