Description
A simple and flavorful one-pan meal featuring juicy chicken thighs seasoned with smoky paprika, roasted alongside colorful vegetables for an easy and satisfying dinner.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil, divided
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium red onion, cut into wedges
8 ounces baby potatoes, halved
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 the smoked paprika, garlic powder, onion powder, salt, and black pepper.
Pat the chicken thighs dry with paper towels. Rub 1 tablespoon of olive oil evenly over the chicken thighs.
Sprinkle the paprika spice mixture evenly over both sides of the chicken thighs, pressing gently to adhere.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, baby potatoes, and minced garlic.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
Spread the vegetables in a single layer on a large sheet pan.
Place the seasoned chicken thighs skin-side up on top of the vegetables.
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.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin, watching carefully to avoid burning.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes