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