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A beautifully roasted One-Pan Paprika Chicken with golden baby potatoes and red bell peppers in a cast iron skillet, garnished with fresh parsley.

One-Pan Paprika Chicken with Crispy Potatoes & Peppers

This One-Pan Paprika Chicken is an easy, rustic masterpiece! A whole roasted chicken with incredibly crispy skin is cooked in a cast iron skillet with golden potatoes and vibrant red peppers for a complete, flavor-packed weeknight dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Whole Chicken (3.5-4 lbs / 1.6-1.8 kg)
  • 2 tbsp Smoked Paprika (14g)
  • 1 tbsp Garlic Powder (9g)
  • 1 tsp Onion Powder (3g)
  • 2 tbsp Olive Oil (30ml), divided
  • 1 tbsp Kosher Salt (8g)
  • 1 tsp Freshly Ground Black Pepper (2g)
  • 1.5 lbs Baby Potatoes (680g), halved
  • 2 Large Red Bell Peppers, cut into 1-inch chunks
  • 0.25 cup Fresh Parsley (15g), chopped for garnish

Equipment

  • 1 12-inch Cast-Iron Skillet
  • 1 Large Mixing Bowl
  • 1 Instant-Read Thermometer

Method
 

  1. Position a rack in the center of your oven and preheat to 400°F (200°C). In a large bowl, toss the halved baby potatoes and red bell pepper chunks with 1 tbsp (15ml) of olive oil, salt, and pepper. Arrange them in a single layer in a 12-inch cast iron skillet.
  2. Pat the entire chicken completely dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, onion powder, 1 tbsp kosher salt, and 1 tsp black pepper. Stir in the remaining 1 tbsp (15ml) of olive oil to form a paste. Rub this mixture evenly all over the chicken.
  3. Place the paprika-rubbed chicken, breast-side up, on top of the vegetables in the skillet. Transfer the skillet to the preheated oven and roast for 55-70 minutes, or until the skin is golden-brown and crispy and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  4. Carefully remove the skillet from the oven. Transfer the chicken to a cutting board and let it rest for 10-15 minutes before carving. Garnish the chicken and vegetables with fresh chopped parsley before serving.

Notes

Dry the chicken skin thoroughly with paper towels; this is the most important step for achieving a crispy result.
Let the chicken rest for at least 10 minutes before carving to ensure the meat stays juicy.
For deeper flavor, season the chicken with salt a day ahead and let it sit uncovered in the fridge.