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Smoky Paprika Chicken with Roasted Potatoes & Cabbage Skillet

A flavorful and hearty dish featuring smoky paprika chicken paired with crispy roasted potatoes and tender sautéed cabbage, perfect for family meals.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Opt for thighs with good quality skin.
  • 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 spice.
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Potatoes
  • 1 1/2 lbs baby potatoes, halved Choose firm potatoes.
  • 2 tbsp olive oil For potatoes seasoning.
  • 1 tsp paprika
  • 1/2 tsp garlic powder For potatoes seasoning.
  • Salt and pepper to taste
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
  • 1 tbsp olive oil For sautéing vegetables.
  • 1 tsp garlic, minced
  • Fresh parsley for garnish

Method
 

Preparation
  1. Pat the chicken dry and coat it with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Allow it to rest for 15 minutes.
Roasting Potatoes
  1. Toss halved baby potatoes with 2 tbsp olive oil, 1 tsp paprika, 1/2 tsp garlic powder, salt, and pepper. Spread them out on a baking sheet and roast at 425°F (220°C) for 35-40 minutes until golden and crispy.
Cooking Chicken
  1. In a hot skillet, place the chicken skin-side down and sear until deeply browned, about 5-7 minutes. Flip and continue cooking until the internal temperature reaches 165°F (74°C).
Sautéing Vegetables
  1. In another skillet, heat 2 tbsp butter and 1 tbsp olive oil. Add onions, carrots, and bell peppers; sauté for about 3 minutes until slightly softened. Stir in cabbage and minced garlic, cooking until tender-crisp.
Serving
  1. Arrange the sautéed cabbage mixture in bowls, top with juicy chicken, and add crispy roasted potatoes. Garnish with fresh parsley.

Notes

Cover and store leftovers in the fridge for up to 3 days. Best reheated in the oven at 350°F (175°C).