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- 4 bone-in, skin-on chicken thighs - 1 teaspoon 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 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 2 cups cherry tomatoes, halved - Fresh parsley for garnish The heart of this dish is the spice blend. Smoked paprika gives a rich, smoky flavor. Garlic powder adds depth, while onion powder brings sweetness. Dried oregano adds a hint of earthiness. Salt and black pepper enhance all the flavors. This mix makes the chicken and veggies pop. I love to sprinkle fresh parsley on top before serving. It adds color and freshness. You can also add lemon wedges for a zesty touch. A drizzle of balsamic glaze can elevate the dish further. These simple garnishes make your meal look and taste amazing! First, set your oven to 425°F (220°C). This temperature gets the oven hot and ready. You want it to be nice and warm for cooking. Next, grab a small bowl. In this bowl, mix together: - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper Stir these spices well. This mix gives your chicken a rich flavor. Now, take your chicken thighs. Pat them dry with paper towels. This helps the spices stick better. Rub the spice mix all over the chicken. Make sure every part is covered. In a large bowl, combine: - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 2 cups cherry tomatoes, halved Drizzle with 2 tablespoons of olive oil. Toss the veggies to coat them evenly with the oil. Take a large sheet pan. Place the seasoned chicken thighs in the center. Spread the vegetable mix around the chicken. This way, they all roast together. Slide the sheet pan into your preheated oven. Roast for 30-35 minutes. Use a meat thermometer to check if the chicken is done. It should reach 165°F (74°C). If you want crispy skin, turn on the broiler for the last 2-3 minutes. Keep a close watch to avoid burning. After cooking, let it rest for 5 minutes. Garnish with fresh parsley before serving. To get that crispy skin, start by drying your chicken thighs. Use paper towels to pat them dry. This step helps the skin crisp up nicely. After drying, rub the spice mix all over. Make sure to coat every inch. If you want it extra crispy, broil the chicken for 2-3 minutes at the end. Watch it closely to avoid burning. For tender chicken, you need to cook it well. Bake the chicken thighs at 425°F (220°C). This high heat helps keep the meat juicy. Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). Let the chicken rest for 5 minutes after cooking. This allows the juices to settle. To roast your veggies just right, cut them into similar sizes. This helps them cook evenly. Toss them in olive oil and the spice mix before placing them on the pan. Make sure they are spread out. Crowding the pan can make them steam instead of roast. Stir the veggies halfway through cooking for even browning. {{image_2}} You can swap in many tasty veggies. Try zucchini or asparagus for a fresh twist. Broccoli florets also work well. Just cut them into bite-sized pieces. Root vegetables like carrots or sweet potatoes add a nice sweetness. Keep in mind that cooking times may change. Thicker veggies need a little extra time to cook. Want more heat? Add a pinch of cayenne pepper. If you prefer a more herbal flavor, consider adding thyme or rosemary. For a zesty kick, a squeeze of lemon juice can brighten the dish. Taste the spice mix before adding it to the chicken. This lets you adjust to your liking. You can also cut back on salt if needed. Feel free to use chicken breasts or drumsticks. If you use breasts, reduce the cooking time to avoid dryness. Drumsticks can add more flavor and moisture. Just remember to check the internal temperature. It should still reach 165°F (74°C). Each cut gives you a different texture and taste experience. To store your Smoky Paprika Chicken, first let it cool. Place the chicken and veggies in an airtight container. Make sure to keep them together for best flavor. Store in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to eat leftovers, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes or until warmed through. You can also use the microwave. Heat in short bursts, stirring in between, until hot. For freezing, wrap the chicken and veggies tightly in plastic wrap. Then, place them in a freezer bag or container. Make sure to remove as much air as possible. This dish can last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the cooking time to about 25-30 minutes. Check that they reach 165°F for safety. This dish pairs well with many sides. Consider serving it with rice or quinoa. You can also add a fresh salad or some crusty bread. These options balance the rich flavors of the chicken. The best way to check chicken doneness is with a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). If you don't have a thermometer, the juices should run clear. Yes, you can prep the chicken and veggies ahead of time. Season the chicken and store it in the fridge for up to a day. You can also chop the veggies and keep them in a sealed container. Just roast them when you're ready to eat. This blog shared a simple way to make smoky paprika chicken. We covered key ingredients, step-by-step instructions, and best tips for great results. You can try different veggies and chicken cuts to mix things up. Remember to store leftovers safely for later. I hope you feel ready to create a tasty meal that impresses. Enjoy every bite!

Smoky Paprika Chicken Sheet Pan

Elevate your dinner game with this Smoky Paprika Chicken Sheet Pan recipe! It's simple, flavorful, and perfectly roasted, featuring juicy chicken thighs surrounded by vibrant veggies. In just 45 minutes, you'll create a mouthwatering meal that's sure to impress. Perfect for busy weeknights or a cozy family gathering, this recipe is a must-try. Click through to explore the full recipe and delight in the rich flavors!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 teaspoon 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 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, cut into wedges

2 cups cherry tomatoes, halved

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix together the smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.

      Pat the chicken thighs dry with paper towels. Rub the spice mixture all over the chicken, ensuring it's evenly coated.

        In a large mixing bowl, combine the sliced bell peppers, red onion, and halved cherry tomatoes. Drizzle with olive oil and toss to coat.

          On a large sheet pan, arrange the seasoned chicken thighs in the center. Surround them with the vegetable mixture.

            Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

              If desired, turn on the broiler for the last 2-3 minutes for crispy skin on the chicken. Keep a close eye to prevent burning.

                Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.

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