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This easy, delicious Sheet Pan Paprika Chicken is a complete meal made all at once on just a single sheet pan. The potatoes, poblanos, and tomatoes soak up all the flavors (including the paprika spice rub), infusing the whole dish with tons of flavor.
The idea of “sheet pan meals” is great, but the real-world examples are often deeply flawed or misleading. They might have faulty techniques, lackluster flavors, expensive ingredients, or are just completely inconvenient (like sheet pan dinners calling for “cooked chicken”).
I can’t tell you how many times I made this Paprika Chicken because I lost count. But the times were numerous. I was determined to create a recipe that delivered on the promise of ease and flavor. I am thrilled with the end result and if you make it, I hope you love it as much as I do.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Paprika: Paprika adds both flavor and color to the chicken. Alter the flavor of the dish by switching to smoked paprika.
- Poblano chiles: Poblanos are generally quite mild, but there is always a chance you could get a slightly spicier one. If you’re worried about that, or if you can’t find them, substitute extra bell peppers.
Step-by-step instructions
- Preheat oven to 425 degrees. In a small bowl, whisk together paprika, thyme, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper).
- In a large bowl, add potatoes, cherry tomatoes, poblano peppers, bell pepper, and garlic. Drizzle with 1 tablespoon olive oil. Toss until vegetables are evenly-coated. Transfer to a rimmed baking sheet and arrange the potatoes cut-side down. Sprinkle with 2 teaspoons seasoning.
- To the bowl where the vegetables were prepared, add the chicken. Drizzle with remaining 2 tablespoons oil and toss until evenly coated, then sprinkle with remaining seasoning. Set the chicken on top of the vegetables on the baking sheet.
- Roast until chicken is golden and crisp and reaches 180 degrees on an internal thermometer, about 45 to 50 minutes. Let the chicken and vegetables rest for 5 minutes before serving.
- Garnish with fresh parsley.
Recipe tips and variations
- Yield: This recipe makes 4 generous servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftovers are best reheated in a pan, not the microwave.
- Low FODMAP: I have a lot of experience with cooking low FODMAP recipes and designed this one with that lifestyle in mind. Simply omit the garlic and you’ll be set (I use the Monash University FODMAP Diet app for the most current information).
- More quick chicken dinners: If you’re always on the hunt for more easy chicken dinners, you might enjoy Chicken Marsala, Chicken Scallopini, Sheet Pan Greek Chicken and Potatoes, and Chicken Vesuvio.
Recipe FAQs
Per the CDC, chicken is safe to eat once it reaches 165 degrees when tested with an internal thermometer. However, I find that bone-in, skin-on chicken tastes best when it reaches 180 degrees, the temperature when it is ultra tender and falls off the bone.
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Sheet Pan Paprika Chicken
Ingredients
- 1 tablespoon sweet paprika (see note 1)
- 1 tablespoon minced fresh thyme or 1 teaspoon dried, plus more for garnish
- Salt and freshly ground black pepper
- 2 medium potatoes cut into wedges (about 1 ½ pounds)
- 8 ounces cherry tomatoes
- 8 ounces fresh poblano chiles stemmed, seeded, and sliced (about 2 large, see note 2)
- 1 yellow bell pepper 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 oven to 425 degrees. In a small bowl, whisk together paprika, thyme, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper).
- In a large bowl, add potatoes, cherry tomatoes, poblano peppers, bell pepper, and garlic. Drizzle with 1 tablespoon olive oil. Toss until vegetables are evenly-coated. Transfer to a rimmed baking sheet and arrange the potatoes cut-side down. Sprinkle with 2 teaspoons seasoning.
- To the bowl where the vegetables were prepared, add the chicken. Drizzle with remaining 2 tablespoons oil and toss until evenly coated, then sprinkle with remaining seasoning. Set the chicken on top of the vegetables on the baking sheet.
- Roast until chicken is golden and crisp and reaches 180 degrees on an internal thermometer, about 45 to 50 minutes. Let the chicken and vegetables rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- Paprika: Paprika adds both flavor and color to the chicken. Alter the flavor of the dish by switching to smoked paprika.
- Poblano chiles: Poblanos are generally quite mild, but there is always a chance you could get a slightly spicier one. If you’re worried about that, or if you can’t find them, substitute extra bell peppers.
- Yield: This recipe makes 4 generous servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftovers are best reheated in a pan, not the microwave.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
