Paprika Chicken with Olive Walnut Vinaigrette & Garlic Parmesan Roasted Potatoes
Paprika Chicken with Olive Walnut Vinaigrette and Garlic Parmesan Roasted Potatoes. It’s a Mediterranean-inspired meal that’s easy enough for weeknights but impressive enough for guest
⌚ Total time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Servings: 4
Ingredients:
For the Paprika Chicken:
4 boneless, skinless chicken thighs or breasts
1 tbsp smoked or sweet paprika
1 tsp garlic powder
½ tsp dried oregano
Salt & pepper to taste
1 tbsp olive oil (for searing)
For the Olive Walnut Vinaigrette:
¼ cup green or black olives, chopped
2 tbsp walnuts, chopped
1 tbsp red wine vinegar or lemon juice
1 tbsp olive oil
1 tbsp chopped parsley
½ small shallot or red onion, finely diced
Salt & pepper to taste
For Garlic Parmesan Roasted Potatoes:
4 medium potatoes, cubed
2 tbsp olive oil
2–3 cloves garlic, minced
¼ cup grated Parmesan cheese
Salt, pepper, and a pinch of paprika or dried herbs
Notes & Tips:
Chicken cuts: Thighs stay juicier, but breasts work well if not overcooked.
Vinaigrette tip: Make it ahead for deeper flavor.
Potatoes: Yukon gold or baby potatoes roast beautifully.
Instructions:
1. Make the Vinaigrette:
Mix olives, walnuts, vinegar/lemon juice, olive oil, shallot, and parsley. Season with salt and pepper. Set aside to let flavors meld.
2. Prepare the Potatoes:
Preheat oven to 425°F (220°C).
Toss cubed potatoes with olive oil, garlic, salt, pepper, and paprika. Spread on a baking sheet.
Roast for 20 minutes, flip, sprinkle with Parmesan, and roast 10 more minutes until golden.
3. Cook the Chicken:
Rub chicken with paprika, garlic powder, oregano, salt, and pepper.
Heat olive oil in a skillet over medium-high.
Sear chicken 4–5 minutes per side (or until internal temp hits 165°F / 74°C). Let rest 5 minutes.
4. Assemble & Serve:
Plate the chicken and spoon over olive walnut vinaigrette.
Serve alongside crispy garlic parmesan potatoes. Garnish with parsley and a squeeze of lemon if desired.
Nutritional Information
Calories: ~500 kcal
Protein: ~35g
Fat: ~28g
Carbs: ~30g
Fiber: ~3g
Sodium: ~500mg
❓ frequently asked questions
Q: Can I make this low-carb?
A: Yes — swap the potatoes for roasted cauliflower or a crisp salad.
Q: Can I use a different nut in the vinaigrette?
A: Absolutely — try almonds, pistachios, or pine nuts.
Q: Can I grill the chicken instead?
A: Definitely! Grilling adds smoky flavor and works perfectly with the vinaigrette.