Sheet-pan chicken paprikash with potatoes

Prep: 25 minutes Cook: 45 minutes Makes: 6 servings

Use absolutely fresh paprika; it should be bright red with a rich aroma.

6 bone-in, skin-on chicken thighs, about 2 ¼ pounds total

5to6 medium-size yellow roasting potatoes, about 1 ¼ pounds total, scrubbed

1 medium-large (8 ounces) sweet onion, halved, thickly sliced in wedges

¼ cup Hungarian sweet paprika

1½ teaspoons salt

1 teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon hot paprika or ¼ teaspoon cayenne

3 tablespoons olive oil

¼ cup water

2to3 tablespoons sour cream or creme fraiche

Flat-leaf parsley

Buttered noodles (optional), see recipe

1. Heat oven to 400 degrees on convection setting or 425 degrees on conventional. Pat chicken dry and place on 16-by-12-inch (or larger) rimmed baking sheet. Cut potatoes lengthwise into quarters. Arrange potatoes and onion slices around the chicken.

2. Mix sweet paprika, salt, oregano, garlic powder and hot paprika in small bowl. Sprinkle chicken, potatoes and onion on all sides with the paprika mixture. Drizzle everything with olive oil.

3. Roast for 20 minutes. Stir vegetables well. Continue roasting until chicken juices run clear and potatoes are fork-tender, 20 minutes more.

4. Transfer chicken and vegetables to serving platter. Set baking sheet over a burner and turn heat to medium. Stir ¼ cup water into the pan. Heat to a boil and scrape up all the browned bits from the bottom of the pan. Remove pan from heat. Stir in sour cream and season with salt.

5. Drizzle pan sauce over the chicken and vegetables. Garnish with parsley and serve.

Whole roasted chicken: Use a 4- to 5-pound whole broiler chicken and remove the giblets and extra pockets of fat. Tuck the wings behind the back. Place chicken on a 16-by-12-inch baking sheet. Rub chicken on all sides with half of the seasoning mixture. Roast, breast side up, at 400 degrees on convection setting or 425 degrees on conventional for 20 minutes. Add potatoes and onions to pan; toss with remaining seasoning mixture and drizzle with oil. Continue roasting, stirring vegetables once or twice, until potatoes are fork-tender and chicken juices run clear, 35 to 40 minutes more. Let chicken rest 10 minutes before carving. Make pan sauce as directed in step 4.

Buttered noodles: Heat a large pot of salted water to boil. Add 1 bag (12 ounces) extra broad egg noodles to the water. Cook, stirring occasionally, until nearly tender, 7 to 8 minutes. Drain off the water. Return the noodles to the pot and add 2 tablespoons butter. Toss to melt the butter. Season with salt.

Nutrition information per serving: 395 calories, 23 g fat, 6 g saturated fat, 132 mg cholesterol, 22 g carbohydrates, 3 g sugar, 26 g protein, 695 mg sodium, 4 g fiber