Name: Sheet Pan Paprika Chicken and Veggies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 pounds); 2 tablespoons olive oil, divided; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 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 red onion, cut into wedges; 1 cup baby carrots; 1 cup zucchini, cut into 1/2-inch thick half-moons; 1 tablespoon fresh parsley, chopped (for garnish); 1 lemon, cut into wedges (for serving)

Sheet Pan Paprika Chicken and Veggies

Print Recipe

A flavorful and easy one-pan meal featuring juicy paprika-seasoned chicken thighs roasted alongside colorful vegetables. Perfect for a quick weeknight dinner with minimal cleanup.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 1x

Ingredients

Scale

4 bone-in, skin-on chicken thighs (about 1.5 pounds)
2 tablespoons olive oil, divided
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 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 red onion, cut into wedges
1 cup baby carrots
1 cup zucchini, cut into 1/2-inch thick half-moons
1 tablespoon fresh parsley, chopped (for garnish)
1 lemon, cut into wedges (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub 1 tablespoon of olive oil evenly over the chicken thighs.
Sprinkle the paprika spice mixture evenly over both sides of the chicken thighs, pressing gently to adhere.
Place the chicken thighs skin-side up on one side of the prepared sheet pan.
In a large bowl, combine the red bell pepper, yellow bell pepper, red onion, baby carrots, and zucchini.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
Spread the vegetables out in a single layer on the other side of the sheet pan.
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.
If desired, switch the oven to broil for the last 2-3 minutes to crisp the chicken skin, watching carefully to avoid burning.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Garnish the chicken and vegetables with chopped fresh parsley and serve with lemon wedges on the side.

Find it online: https://www.dailyrecipespro.com/sheet-pan-paprika-chicken-and-veggies-for-busy-weeknight-dinners/