Sheet Pan Paprika Chicken
Ingredients
The chicken and seasoning
-
1
tablespoon
sweet paprika
-
1
tablespoon
minced fresh thyme
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
3
pounds
bone-in, skin-on chicken thighs
The vegetables
-
1½
pounds
medium potatoes, cut into wedges
-
8
ounces
cherry tomatoes
-
8
ounces
fresh poblano chiles, sliced
-
1
yellow bell pepper, sliced
-
4
cloves
garlic, thinly sliced
The oil and garnish
-
3
tablespoons
olive oil
-
1
tablespoon
minced fresh parsley for garnish
Instructions
- Preheat the oven to 425 degrees.
- In a small bowl, whisk together paprika, thyme, salt, and pepper.
- In a large bowl, combine potatoes, cherry tomatoes, poblano peppers, bell pepper, and garlic, then drizzle with 1 tablespoon of olive oil and toss to coat.
- Transfer the vegetables to a rimmed baking sheet, arranging the potatoes cut-side down, and sprinkle with 2 teaspoons of the seasoning mix.
- In the same bowl, add the chicken, drizzle with the remaining olive oil, and toss to coat. Sprinkle with the remaining seasoning.
- Place the chicken on top of the vegetables on the baking sheet.
- Roast in the oven until the chicken is golden and reaches an internal temperature of 180 degrees, about 45 to 50 minutes.
- Let the chicken and vegetables rest for 5 minutes before serving, and garnish with fresh parsley.
Nutrition Facts (estimated)
Servings
4
Calories
680
Total fat
42g
Total carbohydrates
39g
Total protein
37g
Sodium
184mg
Cholesterol
180mg
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