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Sheet Pan Paprika Chicken

A simple, one-pan roast of paprika-seasoned chicken with potatoes, peppers, and cherry tomatoes.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon sweet paprika (see note 1)
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried, plus more for garnish
  • salt to taste (about 1 teaspoon recommended)
  • freshly ground black pepper to taste (about 1/2 teaspoon recommended)
  • 2 medium potatoes cut into wedges (about 1 1/2 pounds)
  • 8 ounces cherry tomatoes
  • 8 ounces fresh poblano chiles stemmed, seeded, and sliced (about 2 large)
  • 1 yellow bell pepper stemmed, seeded, and sliced
  • 4 cloves garlic thinly sliced
  • 3 tablespoons olive oil divided
  • 3 pounds bone-in, skin-on chicken thighs
  • minced fresh parsley for garnish

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a small bowl, whisk together the sweet paprika, minced thyme, and salt and pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper is suggested).
  • In a large bowl, combine the potato wedges, cherry tomatoes, sliced poblano chiles, sliced yellow bell pepper, and sliced garlic. Drizzle with 1 tablespoon olive oil and toss to coat evenly.
  • Spread the vegetables on a rimmed baking sheet, arranging the potatoes cut-side down. Sprinkle about 2 teaspoons of the paprika-thyme seasoning over the vegetables.
  • Return the mixing bowl to toss the chicken thighs: drizzle with the remaining 2 tablespoons olive oil, toss to coat, then sprinkle with the remaining seasoning so the chicken is evenly seasoned.
  • Place the seasoned chicken thighs on top of the vegetables on the baking sheet, skin-side up.
  • Roast in the preheated oven until the chicken is golden and crisp and reaches 180°F (82°C) on an instant-read thermometer, about 45 to 50 minutes.
  • Remove from the oven and let rest for 5 minutes. Garnish with minced fresh parsley and serve.

Equipment

  • Rimmed Baking Sheet
  • Large Mixing Bowl
  • Small Bowl
  • Measuring Spoons
  • Kitchen tongs
  • Meat Thermometer

Notes

  • Paprika adds both flavor and color to the chicken.
  • Swap to smoked paprika to change the flavor profile.
  • Poblano chiles are usually mild but can vary in heat.
  • Substitute extra bell peppers if poblanos are unavailable or too spicy.
  • Recipe yields 4 generous servings.
  • Leftovers keep in the refrigerator up to 4 days.