Lemon Paprika Chicken

This is one of my all time favorite one pot easy chicken dishes and I'm trying it a bit differently this time. I use the same marinade for the chicken as I do for the potatoes and the veggie. This works super well with brussel sprouts.

Start with the marinade. Combine the following:
1 tbs paprika
1 tbs oregano
3 cloves garlic, chopped fine or pressed
2 tsp white pepper
A few shakes of red pepper flakes
1 tsp salt
1/4 cup lemon juice
1/2 cup olive oil

Then the rest of the prep. Chop three gold potatoes (I used russets tonight, I was out of gold) into inch or slightly smaller pieces. Put in a bowl. Take 8 large or 12 regular brussel sprouts and chop off the stem, then slice in half. Dump the leaves that fall off and put the halves in a bowl. Clean two chicken breast halves and put them in a bowl.

I put a bit of the marinade on the potatoes, enough to lightly coat. The brussel sprouts get a bit more. The chicken goes in the rest. I usually prep this an hour before and then cook, but you can always prep and marinate the chicken the night before then throw the rest together when you're ready to cook.

This is a one pot dish in three parts. Heat the oven to 375. Pull out the chicken and the brussel sprouts if they were in the fridge so they can rest and lose the chill.

Dump the potatoes with the minimal marinade in a roasting pan, spread out. Hit with another glug of olive oil and sprinkle with kosher salt. Sprinkle with a bit more white pepper if you're into that. Cook the potatoes for twenty minutes. Pull the pan, stir around the potatoes and corral them in one half of the pan. Add the chicken to the other side after dripping off most of the marinade. Sprinkle with kosher salt, cook for 15 minutes. Pull the pan, flip the chicken, add the brussel sprouts with marinade in between and sprinkle the chicken and sprouts with kosher salt. Cook for 12 more minutes. Once you pull it out, let the chicken hang out for at least five minutes before you dig in.

I realized tonight what I was doing wrong with this. I used to put it together with lots of marinade in the pan and that was killing it. The potatoes won't get crisp with too much marinade and the chicken looks and feels super weird cooked in that much liquid. The sprouts add just enough to get a nice barely there sauce on it. But damn, the chicken was overcooked. Cut their time down by at least five minutes. Also, when you pull it out to let it rest, put another pad or something under the potato side to make sure any excess liquid drains to the other side. Soggy potatoes = no bueno.