Sheet Pan Paprika Chicken

Name: Sheet Pan Paprika Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon sweet paprika; 1 tablespoon minced fresh thyme; Salt and freshly ground black pepper; 2 medium potatoes; 8 ounces cherry tomatoes; 8 ounces fresh poblano chiles; 1 yellow bell pepper; 4 cloves garlic; 3 tablespoons olive oil; 3 pounds bone-in, skin-on, chicken thighs; minced fresh parsley

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
680 kcal
Course
Main Course
Cuisine
American

Sheet Pan Paprika Chicken

Eric Vasquez

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This easy, delicious Paprika Chicken is a complete meal made all at once on just a single sheet pan. The potatoes, poblanos, and tomatoes soak up all the flavors (including the paprika spice rub), infusing the whole dish with tons of flavor.

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Ingredients

Servings

1 tablespoon sweet paprika (see note 1)
1 tablespoon minced fresh thyme or 1 teaspoon dried, plus more for garnish
Salt and freshly ground black pepper
2 medium potatoes cut into wedges (about 1 1/2 pounds)
8 ounces cherry tomatoes
8 ounces fresh poblano chiles stemmed, seeded, and sliced (about 2 large, see note 2)
1 yellow bell pepper sliced
4 cloves garlic thinly sliced
3 tablespoons olive oil divided
3 pounds bone-in, skin-on, chicken thighs
minced fresh parsley for garnish

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Instructions

Preheat oven to 425 degrees. In a small bowl, whisk together paprika, thyme, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper).
In a large bowl, add potatoes, cherry tomatoes, poblano peppers, bell pepper, and garlic. Drizzle with 1 tablespoon olive oil. Toss until vegetables are evenly-coated. Transfer to a rimmed baking sheet and arrange the potatoes cut-side down. Sprinkle with 2 teaspoons seasoning.
To the bowl where the vegetables were prepared, add the chicken. Drizzle with remaining 2 tablespoons oil and toss until evenly coated, then sprinkle with remaining seasoning. Set the chicken on top of the vegetables on the baking sheet.
Roast until chicken is golden and crisp and reaches 180 degrees on an internal thermometer, about 45 to 50 minutes. Let the chicken and vegetables rest for 5 minutes before serving. Garnish with fresh parsley.

Equipments used:

Notes

Paprika: Paprika adds both flavor and color to the chicken. Alter the flavor of the dish by switching to smoked paprika.
Poblano chiles: Poblanos are generally quite mild, but there is always a chance you could get a slightly spicier one. If you're worried about that, or if you can't find them, substitute extra bell peppers.
Yield: This recipe makes 4 generous servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftovers are best reheated in a pan, not the microwave.

Nutrition Information

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Serving 1serving Calories 680kcal (34%) Carbohydrates 39g (13%) Protein 37g (74%) Fat 42g (65%) Saturated Fat 10g (50%) Polyunsaturated Fat 8g Monounsaturated Fat 21g Trans Fat 1g Cholesterol 180mg (60%) Sodium 184mg (8%) Potassium 1458mg (42%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 1674IU (33%) Vitamin C 151mg (168%) Calcium 70mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 680 kcal

% Daily Value*

Serving	1serving
Calories	680kcal	34%
Carbohydrates	39g	13%
Protein	37g	74%
Fat	42g	65%
Saturated Fat	10g	50%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	21g	105%
Trans Fat	1g	50%
Cholesterol	180mg	60%
Sodium	184mg	8%
Potassium	1458mg	31%
Fiber	6g	24%
Sugar	4g	8%
Vitamin A	1674IU	33%
Vitamin C	151mg	168%
Calcium	70mg	7%
Iron	4mg	22%