There’s something about the smell of paprika roasting in the oven that immediately wraps the kitchen in warmth. I remember one evening after a long day, dragging myself home with nothing planned except to eat and relax. As soon as the chicken and vegetables started roasting on one sheet pan, the spicy, smoky aroma filled the air. It was like a gentle invitation to slow down and savor the moment. When I finally sat down to that meal, the crispy skin of the chicken gave way to tender, juicy meat, while the veggies were perfectly caramelized and bursting with color. It was simple, yet felt special — the kind of meal that turns an ordinary weeknight into something memorable.
- All-in-one pan means fewer dishes and less fuss.
- Smoky paprika adds depth without overpowering.
- Bright veggies bring both flavor and vibrant color.
- Comforting and filling but still fresh and healthy.
- Hands-off roasting lets you focus on other things.
If you’re worried about juggling multiple dishes after a busy day, this recipe really takes the stress out of dinner. It’s straightforward enough for beginners but still feels like a treat.
PrintSheet Pan Paprika Chicken and Veggies
A flavorful and easy one-pan meal featuring juicy chicken thighs seasoned with smoky paprika and roasted alongside a colorful medley of fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium red onion, cut into wedges
8 ounces baby potatoes, halved
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Drizzle 1 tablespoon of olive oil over the chicken and rub the spice mixture evenly onto all sides of the chicken thighs.
In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, red onion, and baby potatoes with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
Arrange the seasoned chicken thighs skin-side up on a large sheet pan. Spread the vegetables evenly around the chicken.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and vegetables before serving.
FAQ
Can I use boneless chicken thighs instead?
Absolutely. Just adjust the cooking time slightly, as boneless pieces will cook faster.
What veggies work best if I don’t have the exact ones?
Feel free to swap in any sturdy vegetables that roast well, like carrots, Brussels sprouts, or sweet potatoes.
How do I make sure the chicken skin gets crispy?
Patting the chicken dry before seasoning and arranging it skin-side up on the sheet pan helps a lot.
Can I prep this in advance?
You can season the chicken and chop the veggies earlier, then roast everything when you’re ready.
Is this meal freezer-friendly?
Leftovers keep well in the fridge for a few days but don’t freeze well because of the vegetables’ texture.
When you’re craving something hearty without the hassle, give this sheet pan paprika chicken and veggies a try. It’s a little burst of smoky, roasted goodness that’s just what the weeknight ordered.