Israeli paprika chicken and potatoes makes for a quick, easy, and healthy meal. Just cut up potatoes and chicken quarters, spice, and roast.
Israeli paprika chicken and potatoes is my go-to recipe at the end of a long day when I have to make a meal.
It takes less than an hour, and since it’s one pot, it makes for an easy clean-up.
Another favorite is Israeli Yellow Chicken and Potatoes which is slightly more time consuming.
Roasted Paprika chicken is very popular in Israel.
I often see it at catered Shabbos meals as well as made for dinner in homes.
My Doda (aunt) Chana often makes it (along with a bunch of other things) when the family comes over.
Sometimes I divide the dish into two if I want the roasted paprika potatoes to be vegetarian.
However, as my cousin Zili, Doda Chana’s daughter said, when you cook them together you get more flavor. I agree.
The potatoes definitely add something to the chicken, and the chicken fat no doubt adds flavor to the potatoes.
Also, roasting them together saves time, which I really like.
Instead of making a main dish and two sides, I just stick the potatoes and chicken in the oven and forget about them.
Then, when they are done, I add steamed green beans and serve.
If you like this Israeli chicken and potatoes recipe, you may also like my Israeli white rice and my Israeli yellow rice.
Or, if you want another one pan chicken and potatoes meal, you may like my Greek Lemon Chicken.
HOW TO STORE CHICKEN
Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap. Store in the fridge for up to 4 days.
HOW TO FREEZE CHICKEN
Freeze leftovers within 3-4 days. Place cooled chicken in an airtight container or resealable freezer bag.
Freeze for up to 4-6 months. After that, it is still safe to eat, but the quality begins to degrade.
Israeli Paprika Chicken and Potatoes Recipe Tip:
If you have Israeli grilled chicken seasoning, use two tablespoons of that on the chicken instead of the paprika and salt.
Recipes You May Also Like:
- Fried Chicken Without Buttermilk
- Dairy Free Beef Stroganoff
- Dairy Free Chicken Pot Pie
- Dairy Free Shepherd's Pie
- Dairy Free Lasagna
- Meatloaf without Milk
- Mashed Potatoes without Milk
Israeli Paprika Chicken and Potatoes
This dish is a popular dinner in Israeli homes.
Ingredients
Potatoes
- 1.5 pounds potatoes, chopped (680 grams)
- 1 tablespoon paprika
- 1 tablespoon olive oil
- 1 teaspoon salt
Chicken
- 4 chicken leg quarters, cut
- 3 teaspoons paprika
- 3 tablespoons olive oil
- ⅔ teaspoons salt
Instructions
- Preheat oven to 425°F or 220°C.
- Place the chopped potatoes in a pan. Sprinkle with paprika and salt. Drizzle with olive oil. Mix everything together until well coated.
- Add the chicken to the pan. Sprinkle paprika and salt on both sides. Drizzle with olive oil on both sides and rub until chicken is well coated. Sprinkle a little extra paprika and salt on top.
- Roast for 30 to 45 minutes or until chicken and potatoes are cooked.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 432 Total Fat: 37gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 328mgSodium: 1155mgCarbohydrates: 38gFiber: 5gSugar: 2gProtein: 67g
Julie
Wednesday 18th of September 2019
Just made this last night and my family loves it! Easy to make, healthy, and delicious. I really hope you consider compiling your work into a book. Your recipes tast great and your cooking tips are very helpful. I've also enjoyed learning about kosher food and Israeli traditions. The culture behind a recipe can be as interesting as the food is tasty.
ElissaBeth
Wednesday 18th of September 2019
Thank you so much Julie! I'm glad to hear your family enjoyed the recipe :)
Jeanette
Monday 5th of August 2019
Do you bake the chicken & potato's covered or uncoveres?
ElissaBeth
Monday 5th of August 2019
I roast them uncovered