Chicken, Potatoes, and Peppers with Smoked Paprika and Sherry Vinegar
When we made this in the test kitchen at goop HQ, the intoxicating smell of smoky paprika, onions, and rosemary had everyone walking by to see what was cooking. This dish certainly works as a one-pan meal, but a simply dressed side of arugula would round it out nicely.
⅔ cup olive oil
4 cloves garlic, grated
1½ tablespoons smoked paprika
1 pound bone-in skin-on chicken drumsticks or thighs (or a mix of both)
2 small to medium russet potatoes, sliced ¼-inch thick
2 red bell peppers, sliced lengthwise into 1-inch-thick strips
1 yellow onion, cut into 8 wedges
4 sprigs rosemary
2 tablespoons sherry vinegar
1. Add the oil, garlic, and paprika to a small bowl and stir to combine.
2. Combine all the remaining ingredients except the sherry vinegar in a large mixing bowl. Season generously with a few pinches of salt. Then pour the olive oil mixture over and toss to coat. Scatter everything on a half sheet pan and bake in a 450°F oven for about an hour, rotating the pan halfway through, until the chicken is cooked with crispy skin and the vegetables are tender.
3. When ready to eat, transfer everything from the sheet pan to a serving platter, then pour the vinegar onto the sheet pan and use a small whisk to scrape up any browned bits and combine it with the drippings. Pour the drippings and vinegar mixture on top of everything and serve.
Originally featured in 3 Spruced-Up Sheet-Pan Dinners