Some dinners feel like a warm hug after a long day. This sheet pan paprika chicken and veggies is just that. It’s straightforward, colorful, and fills the kitchen with a smoky aroma that hints at comfort and ease.
One evening, after a particularly hectic day, I slid this dish into the oven. The sizzling sound as the chicken skin crisped up was pure satisfaction. The roasted peppers and zucchinis softened perfectly, releasing their natural sweetness. When I finally took a bite, the paprika’s smoky depth blended beautifully with the tender chicken and vibrant veggies. It was simple, yet every mouthful felt like a little celebration of home-cooked goodness. No fuss, just wholesome flavors and that cozy feeling you want on a weeknight.
- All-in-one sheet pan meal means minimal cleanup and maximum flavor.
- Smoky paprika seasoning adds a rich, comforting depth without overpowering the natural taste.
- Colorful mix of veggies roasted alongside chicken for balanced nutrition and texture.
- Hands-off cooking lets you focus on relaxing or prepping sides while the oven does the work.
- Perfect for busy weeknights when you crave something hearty but easy.
If you’re worried about juggling a complicated dinner after a full day, this recipe is your answer. It’s straightforward and forgiving, so even if your timing is off, the flavors still come together beautifully.
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Sheet Pan Paprika Chicken and Veggies
- Total Time: 50 minutes
- Yield: 4 1x
Description
A flavorful and easy one-pan meal featuring juicy paprika-seasoned chicken thighs roasted alongside a colorful medley of vegetables. Perfect for a quick and delicious weeknight dinner.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil, divided
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 medium red bell peppers, cut into 1-inch pieces
1 medium red onion, cut into wedges
2 medium zucchinis, sliced into 1/2-inch rounds
1 cup cherry tomatoes
3 cloves garlic, minced
1 tablespoon 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, dried thyme, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub 1 tablespoon of olive oil over the chicken thighs, then evenly coat them with the paprika spice mixture.
In a large bowl, combine the red bell peppers, red onion, zucchinis, cherry tomatoes, and minced garlic. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat evenly. Season with a pinch of salt and pepper.
Arrange the seasoned vegetables in a single layer on a large sheet pan.
Place the paprika-coated chicken thighs on top of the vegetables, skin side up.
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.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
FAQ
Can I use boneless chicken instead? Absolutely. Just adjust the cooking time slightly since boneless thighs cook faster.
What if I don’t have red bell peppers? Try substituting with yellow or orange peppers, or even some sliced carrots for sweetness.
Can I prepare this ahead of time? You can season the chicken and chop the veggies a few hours in advance, then assemble just before roasting.
How do I keep the chicken skin crispy? Make sure to pat the chicken dry before seasoning and place it skin side up on the pan. A quick broil at the end helps too.
Give this vibrant, smoky sheet pan dinner a try tonight and enjoy a fuss-free meal that still feels special. Your weeknight routine just got an upgrade.