Description
A delicious and flavorful recipe for Paprika Chicken with Olive Walnut Vinaigrette. Tender, juicy chicken thighs marinated in a blend of spices, roasted to perfection, and topped with a zesty olive and walnut vinaigrette. A Mediterranean-inspired dish that is easy to make and impressive to serve.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp turmeric (optional for color and warmth)
- 1/2 cup chicken broth or stock
- Fresh thyme sprigs (2–3)
For the Olive Walnut Vinaigrette:
- 1/2 cup green olives (like Castelvetrano), pitted and chopped
- 1/3 cup toasted walnuts, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh basil, chopped (optional)
- 1 small garlic clove, minced
- 1/4 cup olive oil
- 2 tbsp red wine vinegar or sherry vinegar
- Salt and black pepper to taste
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, lemon juice, smoked paprika, coriander, lemon zest, salt, pepper, and turmeric. Rub the marinade onto the chicken thighs and let sit for at least 30 minutes (or overnight in the fridge for more flavor).
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Place chicken in a baking dish or cast-iron skillet. Add chicken broth and a few thyme sprigs to the bottom of the dish.
- Roast the Chicken: Roast the chicken for 40–45 minutes, or until the skin is crisp and internal temperature reaches 165°F (74°C). Let rest for 5–10 minutes before serving.
- Make the Vinaigrette: While the chicken cooks, combine chopped olives, toasted walnuts, parsley, basil, garlic, olive oil, and vinegar in a small bowl. Stir well and season with salt and pepper to taste. Let sit for 10–15 minutes so flavors meld.
- Serve: Spoon the olive walnut vinaigrette over the roasted chicken just before serving. Garnish with additional herbs if desired.
Notes
- Chicken thighs can be substituted with boneless thighs or breasts, but adjust cooking time accordingly.
- The vinaigrette is also excellent on grilled vegetables or fish.
- Store leftover vinaigrette in an airtight container in the fridge for up to 3 days.
