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When preparing your Smoky Paprika Chicken Sheet Pan Supper, the arrangement of the ingredients on the pan is crucial for achieving optimal roasting and caramelization. Proper spacing allows hot air to circulate around each piece of chicken and vegetable, promoting even cooking and browning. If ingredients are too crowded, they can steam rather than roast, resulting in soggy vegetables and chicken that lacks that desirable crispiness.

Smoky Paprika Chicken Sheet Pan Supper

Discover the deliciousness of the Smoky Paprika Chicken Sheet Pan Supper, a perfect one-pan meal for busy weeknights. This recipe features juicy bone-in chicken thighs, infused with the rich flavors of smoked paprika, paired with vibrant vegetables like Brussels sprouts and red bell peppers. Enjoy minimal cleanup while creating a hearty, nutritious dish that impresses family and friends. Easy to prepare and bursting with flavor, this meal is a must-try for any home cook!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

1 pound baby potatoes, halved

2 cups Brussels sprouts, trimmed and halved

1 red bell pepper, sliced into strips

1 yellow onion, sliced into rings

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). To make cleanup a breeze, line a large sheet pan with parchment paper.

    Season the Chicken: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Take the chicken thighs and rub this spice mixture all over them, ensuring they are evenly coated for maximum flavor.

      Toss the Vegetables: In a large mixing bowl, combine the halved baby potatoes, trimmed and halved Brussels sprouts, sliced red bell pepper, and sliced yellow onion. Drizzle the olive oil over the vegetables and toss well to make sure every piece is coated. Season with additional salt and pepper to taste, if desired.

        Arrange on the Sheet Pan: Place the seasoned chicken thighs on one side of the prepared sheet pan. Spread the mixed vegetables out on the other side in an even layer to ensure they roast nicely.

          Bake It Up: Carefully transfer the sheet pan to the preheated oven. Bake for 30 to 35 minutes, or until the chicken thighs are thoroughly cooked, reaching an internal temperature of 165°F (75°C), and the vegetables are tender with a lovely caramelization.

            Final Touch: Once done, remove the pan from the oven and let it rest for a few minutes. Before serving, sprinkle the dish generously with freshly chopped parsley for a pop of color and flavor.

              - Serving Suggestion: Serve the Smoky Paprika Chicken directly from the pan for a rustic presentation, or plate the chicken and vegetables individually for an elegant touch. Enjoy this hearty, flavor-packed dinner!

                Prep Time, Total Time, Servings: 10 minutes | 45 minutes | 4 servings