This saucy and flavorful dish from Clean Eating is an easy weeknight dinner. Smoky, herbed chicken thighs are smothered in an aromatic tomato sauce. The secret ingredient? Smoke paprika! Serve with a side of roasted veggies or greens for a complete meal.
Smoky Tomato Baked Chicken with Baby Tomatoes Ingredients Directions Preheat oven to 375°F (190°C). Mist a large roasting pan with cooking spray. In a wide, shallow dish, mix together flour, paprika, oregano and 1/4 teaspoon each salt and black pepper. Dredge chicken in flour mixture, turning to coat and shaking off excess. In a large nonstick skillet on medium-high, heat 2 teaspoons of the oil. Add half of the chicken and cook, turning once, until lightly browned, about 4 minutes. Transfer to prepared roasting pan. Repeat with another 2 teaspoons of oil and remaining chicken. In a large bowl, toss together potatoes, 1 teaspoon oil and remaining 1/4 teaspoon black pepper. Add to roasting pan, spreading around chicken. Bake for 25 minutes. Meanwhile, in a small saucepan, heat remaining 1 teaspoon of oil on medium heat. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato sauce, red pepper, remaining 1/4 teaspoon salt, and bring to a simmer. Reduce heat to low, and simmer gently, stirring occasionally, until slightly thickened, about 15 minutes. Pour tomato sauce mixture over chicken and potatoes and top with bell peppers. Return to oven and bake until an instant-read thermometer inserted in thickest part of chicken reads 165˚F (74°C) and potatoes and bell peppers are tender, about 20 minutes. Serves: 4 | Serving Size: 2 thighs with veggies Nutrition (per serving): Calories: 457; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 150mg; Sodium: 642mg; Carbohydrate: 33g; Dietary Fiber: 7g; Sugar: 9g; Protein: 44g Nutrition Bonus: Potassium: 1698mg; Iron: 25%; Vitamin A: 19%; Vitamin C: 97%; Calcium: 8%
