Sheet Pan Paprika Chicken

Someone scooping a potato off of a sheet pan filled with vegetables and paprika chicken.

Sheet Pan Paprika Chicken

This easy, delicious 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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 680kcal

Author Meggan Hill

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 1/2 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

US Customary - Metric

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 1/2 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.

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