Sheet-Pan Paprika Chicken with Tomatoes and Parmesan

cooking.nytimes.com

I like to cook healthy food from around the world which is Weight Watchers friendly, but I do like to treat myself and my family to some indulgences now and again. I cook with traditional methods as well as an Instant Pot.

3 pounds bone-in, skin-on chicken parts (breasts, drumsticks, thighs or a mix)

Kosher salt

2 tablespoons extra-virgin olive oil, plus more for drizzling

1½ tablespoons apple cider vinegar, plus more for serving

2 garlic cloves, finely grated

1 tablespoon sweet paprika

1 teaspoon Espelette pepper or smoked hot paprika (pimentón)

1 teaspoon dried oregano

1 pint cherry tomatoes (preferably different colors), halved

1 poblano chile or 1 small green bell pepper, thinly sliced

1 cup thinly sliced sweet bell peppers (red, yellow or orange)

⅓ cup grated Parmesan

¼ cup chopped fresh parsley, for serving

Freshly ground black pepper

Directions at cooking.nytimes.com

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