Sheet Pan Paprika Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
680 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Paprika Chicken
Description
This recipe combines paprika and thyme with salt and freshly ground pepper to season chicken thighs and an assortment of vegetables, including potatoes, cherry tomatoes, poblano chili peppers, yellow bell peppers, and thin-sliced garlic. The vegetables are coated in olive oil and partially seasoned before being arranged on a rimmed baking sheet. The chicken is then coated with oil and the remaining seasoning and placed atop the vegetables.
Roasting in a 425°F oven crisps the chicken skin while rendering the thigh meat juicy and flavorful. Potatoes roast cut-side down to promote browning, and the fresh vegetables release gentle sweetness and mild heat from the poblano peppers. The freshness of minced parsley adds a bright note as a garnish after resting.
This dish provides a balanced main course combining protein and vegetables with minimal cleanup. It's suitable for family dinners or meal prepping. The paprika adds a warm color and subtle sweetness, while substitutions like smoked paprika or additional peppers can adjust flavor intensity.
Store leftovers covered in the refrigerator for up to four days; reheating is best done in a pan to preserve texture rather than the microwave.
Ingredients
- 1 tablespoon paprika see note 1, sweet
- 1 tablespoon thyme or 1 teaspoon dried, plus more for garnish, minced fresh
- salt freshly ground
- black pepper freshly ground
- 2 medium potato cut into wedges (about 1 1/2 pounds
- 8 ounces cherry tomato
- 8 ounces poblano chili pepper stemmed, seeded, and sliced (about 2 large, see note 2, fresh
- 1 yellow bell pepper sliced
- 4 cloves garlic thinly sliced
- 3 tablespoons olive oil divided
- 3 pounds chicken thighs bone-in, skin-on
- parsley for garnish, fresh, minced
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.
Notes
- Sweet paprika provides flavor and color; smoked paprika can be used for a smoky note.
- Poblano peppers are mild but occasionally can be spicier; substitute with extra bell peppers if preferred.
- This recipe yields approximately four generous servings.
- Leftovers keep up to 4 days refrigerated and reheat better in a pan than the microwave.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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