I made this chicken dish tonight alongside Tyler Florence’s Scalloped Potato Gratin. Both dishes required the oven so I baked the gratin first, then covered it with foil and let it stay warm in the microwave (not on of course) while I upped the oven temperature and baked the chicken. Preparing the chicken took all of 5 minutes, talk about simple!

It was hard to believe Martha Stewart had such a simple recipe since everyone thinks of Martha as being so extra detail-oriented. But, thankfully her Everyday Food magazine is aware that not everyone wants to spend a million hours making one perfect dish. I am a Martha Stewart Magazine subscriber, have been for years, but most of the time the recipes I find I make or tear out at least to save, are from her Everyday Food magazine that I pick up at the grocery store. It’s full of easier, usually 30 minute meal-style, recipes with accompanying photos. So, this recipe was one of those and its simplicity called to me from the pages.

It went splendidly with the scalloped potatoes that packed a punch of flavor and with a side of bright-green, steamed broccoli. I used only chicken thighs, boneless, skinless, and we both enjoyed the chicken. Here’s my paprika chicken thigh: #marthastewart

Roasted Paprika Chicken

Everyday Food, November 2008
Yield: Serves 4

Ingredients

• 1 tablespoon sweet paprika
• Coarse salt and ground pepper
• 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces

Directions
1. Preheat oven to 475ºF, with racks in upper and lower thirds.
2. In a small bowl, combine paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Place chicken on a large rimmed baking sheet; rub with spice mixture. Roast on upper rack, basting with pan drippings once, until an instant-read thermometer inserted in thickest part of a breast (avoiding bone) registers 165ºF, about 25 to 30 minutes.