Go Back
–+ servings
Paprika Chicken with Olive Walnut Vinaigrette

Paprika Chicken with Olive Walnut Vinaigrette: A Flavorful Escape

A delightful twist on a classic, this Paprika Chicken with Olive Walnut Vinaigrette offers vibrant flavors, quick preparation, and is gluten-free.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs (bone-in, skin-on)
  • 2 tablespoons Olive Oil High-quality extra virgin recommended
  • 1 tablespoon Lemon Juice Fresh is preferred
  • 1 teaspoon Lemon Zest
  • 2 teaspoons Smoked Paprika Hungarian for milder taste
  • 1 teaspoon Ground Coriander Cumin is a good substitute
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper Freshly cracked
  • 1 teaspoon Turmeric Can be omitted if unavailable
  • 1 cup Chicken Stock Vegetable stock as lighter alternative
  • 2 teaspoons Fresh Thyme Dried thyme can be used
For the Vinaigrette
  • 1 cup Castelvetrano Olives Substitutes: Kalamata or picholine olives
  • 1/2 cup Toasted Walnuts Pecans or almonds as substitutes
  • 1/4 cup Fresh Parsley Any available herbs can be used
  • 1/4 cup Fresh Basil
  • 2 cloves Garlic (minced) Garlic powder as alternative
  • 1/2 cup Extra Virgin Olive Oil (for vinaigrette)
  • 2 tablespoons Sherry Vinegar Red wine vinegar as substitute
For the Side Dish
  • 1 pound Baby Golden Potatoes Alternatives: red or Yukon Gold potatoes
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead

Equipment

  • mixing bowl
  • Baking Sheet
  • Oven
  • whisk
  • meat thermometer

Method
 

Marinating and Cooking Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 90mgSodium: 350mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

Allow chicken to rest for 5-10 minutes after roasting for maximum juiciness.

Tried this recipe?

Let us know how it was!