As the aroma of roasted chicken fills the kitchen, it’s hard not to feel an instant sense of warmth and comfort. Today, I’m excited to share my recipe for Paprika Chicken with Olive Walnut Vinaigrette, a delightful twist on a classic favorite that transports me to sunlit Mediterranean shores with every bite. The beauty of this dish lies not only in its vibrant flavor profile but also in its quick prep time—perfect for a weeknight dinner that feels special. Juicy chicken thighs seasoned with smoked paprika meet a nutty and tangy vinaigrette, creating a melody of tastes that will surely please the entire family. Plus, it’s gluten-free, making it an excellent choice for those mindful of dietary restrictions. Ready to elevate your dinner game? Let’s dive in!
Why Is This Chicken Recipe So Unique?
Savory Simplicity: Making this Paprika Chicken with Olive Walnut Vinaigrette is a breeze, with straightforward steps that ensure anyone can shine in the kitchen.
Flavor Explosion: The blend of smoked paprika and fresh herbs creates a depth of flavor that is anything but ordinary, transforming a simple chicken dish into a culinary adventure.
Nutritious Twist: With a gluten-free focus and wholesome ingredients like toasted walnuts and Castelvetrano olives, this recipe is as healthy as it is delicious.
Perfect for Busy Nights: This dish comes together quickly, making it an ideal choice for those hectic weeknights when you crave a hearty, home-cooked meal without the fuss.
Crowd Pleaser: Whether you’re hosting friends or cooking for your family, this vibrant dish is sure to impress and bring everyone to the table, reminiscent of a festive Mediterranean feast.
Don’t forget to explore variations like my Jalapeno Ranch Chicken for a spicy twist or try the Teriyaki Chicken Avocado for another delicious main course option!
Paprika Chicken with Olive Walnut Vinaigrette Ingredients
For the Chicken
- Chicken Thighs (bone-in, skin-on) – Juicy and flavorful, perfect for absorbing spices; boneless chicken can be a quicker option.
- Olive Oil – Adds richness and moisture; opt for high-quality extra virgin olive oil to enhance taste.
- Lemon Juice and Zest – Provides a tangy brightness to balance flavors; fresh is always best for that vibrant kick.
- Smoked Paprika – Infuses a delicious smoky depth; consider Hungarian paprika if you prefer a milder taste.
- Coriander (ground) – Adds citrusy notes to the spice mix; cumin works as an excellent substitute if needed.
- Salt and Black Pepper – Essential for bringing all the flavors together; freshly cracked pepper is a nice touch.
- Turmeric – Offers earthy flavor and color; this can be omitted if unavailable.
- Chicken Stock – Keeps the chicken moist while roasting; vegetable stock is a lighter alternative.
- Fresh Thyme – Enhances aroma and flavor; dried thyme can be used in a pinch.
For the Vinaigrette
- Castelvetrano Olives – Provide a briny punch to the vinaigrette; kalamata or picholine olives are good substitutes.
- Toasted Walnuts – Add a crunchy texture and nutty flavor; feel free to swap with pecans or almonds.
- Fresh Parsley and Basil – Introduce freshness to the dressing; any available herbs, like cilantro or dill, work well too.
- Garlic (minced) – Elevates the vinaigrette taste; garlic powder can be an alternative if fresh isn’t on hand.
- Extra Virgin Olive Oil (for vinaigrette) – Ensures a rich dressing; necessary to balance vinegar’s acidity.
- Sherry Vinegar – Brings a tangy uniqueness; red wine vinegar can serve as a suitable substitute.
For the Side Dish
- Baby Golden Potatoes – Provides a hearty contrast; red or Yukon Gold potatoes are delightful alternatives.
- Garlic Powder – Enhances the potato flavor; fresh garlic can replace this if preferred, just adjust the amount.
With these ingredients, you’re all set to create a stunning Paprika Chicken with Olive Walnut Vinaigrette that will impress everyone at the table!
Step‑by‑Step Instructions for Paprika Chicken with Olive Walnut Vinaigrette
Step 1: Marinate the Chicken
In a large mixing bowl, combine the chicken thighs with olive oil, lemon juice, smoked paprika, coriander, lemon zest, salt, pepper, and turmeric, ensuring each piece is well-coated. Allow this flavorful blend to marinate for at least 1 hour, or for deeper flavor absorption, overnight in the refrigerator. This will set the stage for succulent Paprika Chicken with Olive Walnut Vinaigrette.
Step 2: Prepare the Vinaigrette
While the chicken marinates, slice the Castelvetrano olives and chop the toasted walnuts. In a medium bowl, whisk together the olives, walnuts, parsley, basil, minced garlic, extra virgin olive oil, and sherry vinegar. Season the vinaigrette with salt and pepper to taste, then let it sit for about 30 minutes to allow the flavors to meld beautifully.
Step 3: Roast the Chicken
Preheat your oven to 425°F (220°C). Pour chicken stock and sprinkle fresh thyme into a large sheet pan, providing moisture as the chicken roasts. Place the marinated chicken thighs on top of the stock, skin side up, and roast in the oven for 40-45 minutes. They should be golden brown and reach an internal temperature of 165°F, with juices running clear when pierced.
Step 4: Roast the Potatoes
While the chicken roasts, prepare the baby golden potatoes by cutting them in half and tossing them in a bowl with olive oil, garlic powder, salt, and pepper until evenly coated. Spread the potatoes on a separate baking sheet and roast for 30-35 minutes at the same temperature until they are tender and slightly crispy. For added flavor, consider sprinkling with parmesan right before serving.
Step 5: Serve the Dish
Once the chicken and potatoes are done, arrange them on a large serving platter. Drizzle the vibrant olive walnut vinaigrette over the chicken to enhance the flavor profile of your Paprika Chicken with Olive Walnut Vinaigrette. Feel free to serve extra vinaigrette on the side for guests, allowing them to enjoy the full burst of Mediterranean flavors.
How to Store and Freeze Paprika Chicken
Fridge: Store leftover paprika chicken in an airtight container for up to 3 days. Make sure it cools to room temperature before sealing to maintain its juiciness.
Freezer: For longer storage, freeze the chicken and vinaigrette separately in airtight containers for up to 3 months. Allow the chicken to cool completely before freezing.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat the chicken in the oven at 350°F (175°C) until warmed through. Drizzle with the vinaigrette just before serving to bring back its vibrant flavors.
Serving Fresh: Freshly made paprika chicken with olive walnut vinaigrette is always best, so consider prepping just the marinade and vinaigrette ahead of time for quick assembly!
What to Serve with Paprika Chicken with Olive Walnut Vinaigrette
Elevate your dining experience with delightful sides that perfectly complement the rich flavors and warm spices of this Mediterranean-inspired dish.
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Creamy Garlic Mashed Potatoes: The silky texture and garlic undertones harmonize beautifully with the smoky chicken, enhancing the comforting vibes of the meal.
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Roasted Seasonal Vegetables: A colorful medley of zucchini, bell peppers, and carrots introduces freshness and a slight crunch, balancing the dish’s rich and savory elements.
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Couscous Salad with Feta: Fluffy couscous mingles with tangy feta and olives, offering a light, refreshing side that echoes the Mediterranean theme perfectly.
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Simple Green Salad: Crisp greens tossed with a lemon vinaigrette provide a bright counterpoint to the richness of the chicken, clearing the palate with each bite.
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Grilled Asparagus: Charred asparagus adds an elegant touch with a slight smoky flavor and vibrant green color, making your plate visually stunning.
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Herb-Infused Quinoa: Nutty quinoa, seasoned with fresh herbs like basil and parsley, mirrors the chicken’s flavors while adding a nutritious twist.
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Sparking Lemonade: A refreshing drink option to pair with your meal, its citrusy brightness enhances the flavors of both the chicken and the vinaigrette, perfect for a sunny dinner.
These pairings will not only elevate your Paprika Chicken with Olive Walnut Vinaigrette but also create a delightful dining experience for you and your loved ones.
Make Ahead Options
These Paprika Chicken with Olive Walnut Vinaigrette are perfect for busy home cooks looking to save time during the week! You can marinate the chicken thighs for up to 24 hours in advance to allow the flavors to meld beautifully. Prepare the vinaigrette by mixing the olives, walnuts, herbs, garlic, olive oil, and vinegar, then refrigerate for up to 3 days without losing its vibrant flavor. Just before serving, roast the marinated chicken and baby golden potatoes as directed, ensuring they remain juicy and crispy. Finishing steps are quick and easy, providing you with a Mediterranean feast that tastes just as delicious, even when prepped ahead!
Paprika Chicken with Olive Walnut Vinaigrette Variations
Feel free to get creative with this recipe and customize it to your family’s taste buds!
- Boneless Chicken: Use boneless thighs or breasts for quicker cooking. Just remember to adjust cooking times for juicy results.
- Nutty Alternatives: Swap out walnuts for pecans or almonds in the vinaigrette for a delightful twist. Each nut brings its unique flavor and texture, making the vinaigrette even more exciting!
- Herb Swaps: Experiment with different herbs like dill or cilantro based on what’s fresh in your kitchen. Incorporating fresh herbs can uplift the taste, offering a bank of flavors in each bite.
- Spicy Kick: Add a pinch of red pepper flakes to the chicken marinade for a hint of heat. This simple change can transform your dish into a head-turner, warming the palate without overwhelming it.
- Creamy Vinaigrette: For a creamier texture, blend in a dollop of Greek yogurt or mayonnaise into your vinaigrette. This adds richness and tang, creating a luscious dressing that becomes almost irresistible!
- Seasonal Veggies: Toss assorted seasonal vegetables like bell peppers or zucchini with the potatoes for a vibrant, colorful side. Roasting them together will enhance their flavors and create a medley of goodness!
- Flavored Olive Oil: Infuse your olive oil with garlic or herbs before using it in the marinade or vinaigrette. This adds another layer of complexity and enhances your dish without much extra effort.
Don’t forget to check out my delicious Jalapeno Ranch Chicken for a spicy twist or try the comforting flavors of Char Siu Chicken!
Expert Tips for Paprika Chicken
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Marinate Wisely: For the best Paprika Chicken with Olive Walnut Vinaigrette, marinate your chicken overnight. This enhances flavor absorption and tenderness.
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Check Temperature: Ensure the chicken reaches an internal temperature of 165°F using a meat thermometer. This guarantees it’s safely cooked and juicy.
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Use Quality Ingredients: Opt for high-quality extra virgin olive oil and fresh herbs. They significantly elevate the flavors of the vinaigrette and chicken.
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Roasting Time Matters: Keep an eye on your chicken and potatoes during roasting. If they’re browning too quickly, reduce the temperature slightly.
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Rest Before Serving: Allow the chicken to rest for 5-10 minutes after roasting. This helps the juices redistribute for maximum juiciness.
Paprika Chicken with Olive Walnut Vinaigrette Recipe FAQs
How do I choose the right chicken for this recipe?
Absolutely! For this Paprika Chicken with Olive Walnut Vinaigrette, I highly recommend using bone-in, skin-on chicken thighs. They offer rich flavor and juiciness. If you prefer, boneless chicken can be a quicker alternative, but remember to adjust cooking times accordingly.
How should I store leftovers?
To keep your leftovers fresh, store the paprika chicken in an airtight container in the refrigerator for up to 3 days. It’s best to let the chicken cool to room temperature before sealing it up to maintain its tenderness. Enjoyed cold or reheated, it still holds delightful flavors!
Can I freeze this dish?
Absolutely! You can freeze the paprika chicken and the vinaigrette separately in airtight containers for up to 3 months. Before freezing, ensure the chicken cools completely. To reheat, thaw overnight in the fridge, then warm the chicken in the oven at 350°F (175°C) until heated through. Don’t forget to drizzle with the vinaigrette before serving for that fresh zing!
What if my chicken isn’t cooking evenly?
Very good question! If you find that your chicken is cooking unevenly, it might be because of varying thicknesses in the pieces. To troubleshoot, try searing the skin side in a hot pan for 2-3 minutes before roasting, which helps to kickstart the cooking process. Additionally, make sure your oven is preheated properly to maintain even temperature.
Are there any dietary considerations for pets or allergies?
It’s wise to be cautious! While this recipe is gluten-free, it contains ingredients like garlic and nuts, which can be harmful to pets. Always keep leftovers safely stored away from your furry friends. If you have guests with nut allergies, feel free to omit the walnuts from the vinaigrette or substitute with seeds like sunflower seeds for a similar texture without the risk.
Can I use other herbs in the vinaigrette?
The more, the merrier! While fresh parsley and basil are wonderfully fragrant in the vinaigrette, you can easily substitute them with whatever fresh herbs you have on hand—cilantro, dill, or even chives would all work well and add their unique twists to the flavor profile.
Paprika Chicken with Olive Walnut Vinaigrette: A Flavorful Escape
Ingredients
Equipment
Method
- In a large mixing bowl, combine the chicken thighs with olive oil, lemon juice, smoked paprika, coriander, lemon zest, salt, pepper, and turmeric. Marinate for at least 1 hour, preferably overnight in the refrigerator.
- Slice the Castelvetrano olives and chop the toasted walnuts. In a medium bowl, whisk together the olives, walnuts, parsley, basil, minced garlic, extra virgin olive oil, and sherry vinegar. Season with salt and pepper to taste.
- Preheat your oven to 425°F (220°C). Pour chicken stock and sprinkle fresh thyme into a large sheet pan. Place marinated chicken thighs on top and roast in the oven for 40-45 minutes.
- Prepare the baby golden potatoes by cutting them in half and tossing in a bowl with olive oil, garlic powder, salt, and pepper until coated. Spread on a separate baking sheet and roast for 30-35 minutes.
- Once chicken and potatoes are done, arrange them on a large serving platter. Drizzle the olive walnut vinaigrette over the chicken and serve extra on the side.
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