Sometimes, the best meals come together with little fuss and plenty of flavor. This Sheet Pan Paprika Chicken and Veggies recipe is exactly that—a simple, comforting dinner that feels like a warm hug after a long day. The smoky aroma of paprika mingles with the sweetness of roasted peppers and the earthiness of zucchini, all while juicy chicken thighs crisp up on the same pan.
I remember the first time I made this dish. The kitchen was a little chaotic—I was juggling a call and almost forgot to preheat the oven—but once the chicken and veggies went in, the house filled with this inviting scent that made me pause everything. The skin on the chicken got just the right amount of crisp, and the vegetables caramelized beautifully, with a hint of garlic threading through. I wasn’t sure if I’d get to eat it right away, but once I sat down, it felt like the meal was worth every little hiccup in the cooking process.
Why You’ll Love It:
- One-pan magic means fewer dishes and less cleanup—always a win when dinner’s calling.
- The smoky paprika adds depth without overpowering, keeping things interesting but approachable.
- Roasting the chicken and vegetables together creates a harmony of flavors that’s cozy and satisfying.
- It’s simple—and that’s kind of the point. No complicated steps, just straightforward comfort food.
- The veggie mix is colorful and fresh, though it’s worth noting that timing can vary slightly depending on your oven.
Even if you’re short on time or kitchen space, this recipe fits right in. It’s a relaxed way to get dinner done without sacrificing taste or texture.
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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 chicken thighs seasoned with smoky paprika and roasted alongside a colorful medley of fresh vegetables.
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
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 medium zucchini, sliced into 1/2-inch rounds
1 cup cherry tomatoes
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Drizzle 1 tablespoon olive oil over the chicken and rub the spice mixture evenly onto both sides of each thigh.
Place the chicken thighs skin-side up on a large sheet pan.
In a large bowl, combine the red bell pepper, yellow bell pepper, red onion, zucchini, cherry tomatoes, minced garlic, and remaining 1 tablespoon olive oil. Toss to coat evenly.
Arrange the vegetables around the chicken thighs on the sheet pan in a single layer.
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 and slightly caramelized.
Remove the sheet pan from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Kitchen Notes: I usually use a sturdy rimmed baking sheet to make sure everything roasts evenly and the juices don’t spill over. I find letting the chicken rest a few minutes after roasting helps keep it juicy—though sometimes I get impatient and dig right in. This meal pairs nicely with a simple green salad or some crusty bread to soak up the pan juices. If you want to switch things up, try swapping the bell peppers for sweet potatoes or adding a handful of green beans toward the end of roasting—though I haven’t tested all combinations, so timing might need a tweak. A sprinkle of fresh parsley at the end adds a pop of color and brightness, but it’s easy to skip if you’re in a hurry.
FAQ
Can I use boneless chicken? Sure, but it might cook faster, so keep an eye on it so it doesn’t dry out.
What if I don’t have smoked paprika? Regular paprika or a pinch of chili powder can work, but the smoky depth will be less pronounced.
Can I prep this ahead of time? You can toss the veggies with oil and spices and keep them in the fridge, but the chicken is best seasoned just before roasting.
Ready for a dinner that feels like it took more time and effort than it actually did? Save this recipe, print it out, or just dive in tonight—you’ll be glad you did.