Sheet Pan Paprika Chicken and Vegetables
This flavor-packed paprika chicken is never a hard sell at my house. And I'm not shy serving it to company (yes, directly from the pan!)
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 chicken thighs, bone in, skin on
- Salt
- 1 lb Brussels sprouts, trimmed, and halved
- 2 sweet potatoes, peeled, and cubed
- 2 shallots, peeled, and quartered
- 10 garlic cloves, crushed into a paste
- Private Reserve Greek Extra Virgin Olive Oil
- 1 tbsp fresh lemon juice
- 2 tbsp sweet Spanish Paprika, divided
- 1 tsp ground coriander, divided
- 1 tsp allspice, divided
Instructions
- 1
Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).
- 2
Preheat oven to 425 degrees F.
- 3
Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
- 4
Now, in a small bowl mix the spices together.
- 5
Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.
- 6
To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).
- 7
Nestle the chicken pieces in with the vegetables on the sheet pan.
- 8
Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)