Sheet 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.