Aaaarrgghhh!! Yet another sheet pan recipe! Please! What's with all the sheet pans?
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"Spanish paprika" is totally different from Hungarian paprika! You dream of an outrageous Chicken Paprika? Try Hot Hungarian Paprika! I guarantee you'll love it!
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Wishing for more vegan/vegetarian meals.
Laurie Colwin loved paprika.
It boils my blood that the recipes cost extra. I know I’m not the only one who feels this way.
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@Retired Hard Worker Pleeze, not to let blood boil...it is there check closer and scroll.😁
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And add last week’s suggestion of a schmear of mayo - well now you’ve got nirvana.
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The word "jammy" needs to be phased out before it becomes overused and meaningless
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I love sheet pan suppers. You don't have to focus on a lot of moving parts (main dish in one pan, vegetables and starch in pots). Easy prep, easy cleanup. This recipe looks great. I may pick up some chicken parts tonight to use up some super sweet cherry tomatoes.
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I simply mention my famous Chicken Poulet and people literally go crazy.
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@Marjorie Summons "Chicken Poulet" It's probably great, but the name is amusing. Chicken=Poulet in French.
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Paprike tops most lists of foods/spices doctors suggest people with psoraisis should avoid.
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@Randy And those with general digestion problems. I can't eat paprika OR tomatoes! The recipe sounds great, but unfortunately not for me...so sad.
I have an unnatural obsession with sheet pans.
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I discovered two items recently, both by accident, which have made me want to use them more after sampling. Both are bourbon smoked, one being soy sauce and the other paprika. They are both marvelous additions to my kitchen. The paprika adds a gorgeous smokiness to whatever it touches and the soy sauce makes its more plebeian competitors taste like blackened brine. If someone had told me a few months ago that I’d be swearing by a Kentucky soy sauce, I’d have died from laughter. All I can say now is “tasting is believing.” :-)
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@Independent Observer
Bourbon smoked pepper is also great. Try it in chili, & also for roasted chicken with lemons.
@Independent Observer I'll try it!
Looks very tasty and superquick to make.
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And in more breaking news, Ms. Clark discovers that adding water can actually help hydrate foods! Who knew?
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My sons as they were growing up, always enjoyed eating baked chicken thighs and drumsticks for dinner. In fact it was their favorite as I was informed by my now 34 year old son. He even tells his wife who is an absolutely fantastic cook that I still make the best. The way I do bake chicken as I learned from my Mom(another fantastic cook), generous sprinkle of kosher salt, freshly ground pepper, garlic powder and paprika(no one in this family likes parsley). Bake at 350 then turn up the oven to get that skin nice and crispy. All done in a roasting pan. Now my youngest granddaughter is enjoying this too.
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@ Martha White Jenningsville
Your story of your chicken-loving sons is another proof that a taste for certain foods is an acquired, not genetically inherited, character. One also reads about this in the novels of the French writer Jean Lartéguy about the food preferences of the French-Indochinese and French-North-Africans of mixed parentage.
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"I used to think that paprika and parsley were just for show" -- and this reader thinks they are. When, and if, one has to eat roast chicken, no matter how deliciously crunchy it is made, the only worthy herbivorous accompaniment are either French fries or string potatoes. The chicken should be washed down with wine, preferably dry or medium dry white.
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@Tuvw Xyz
I don't know... a good full-bodied red wine (e.g. Burgundy, Shiraz) goes quite well with chicken as well (especially for hearty and rustic recipes).
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@Arif Only if you drink it.
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