IngredientsFor the chicken:6 chicken thighs or drumsticks2 tablespoons Hungarian sweet paprika1 teaspoon smoked paprika4 cloves garlic, minced2 tablespoons olive oil1 teaspoon dried marjoram1 teaspoon salt½ teaspoon black pepper1 tablespoon lemon juiceFor the vegetables:500 g potatoes, cut into chunks300 g green beans2 carrots, sliced2 tablespoons butter1 teaspoon Hungarian paprikaSalt and pepper to tasteFor serving:Cooked riceSweet corn on the cobHungarian cucumber salad or picklesInstructionsSeason the chicken:Mix paprika, smoked paprika, garlic, olive oil, marjoram, salt, pepper, and lemon juice. Rub the mixture generously over the chicken.Marinate:Cover and refrigerate for at least 30 minutes, or preferably 2–4 hours.Roast:Preheat the oven to 200°C (400°F). Place the chicken in a baking dish and roast for 40–50 minutes, until fully cooked and nicely browned.Prepare the potatoes:Toss the potatoes with butter, paprika, salt, and pepper. Roast alongside the chicken until golden and tender.Cook the vegetables:Steam or boil the green beans and carrots until tender. Toss with a little butter and paprika.Serve:Arrange the paprika chicken with the potatoes, vegetables, rice, and corn. Add Hungarian pickles or cucumber salad for a traditional touch.🌶️ Hungarian TipUse Hungarian sweet paprika for the characteristic color and flavor. For a richer sauce, serve the chicken with a spoonful of paprika sour-cream sauce.
