Save Bring a burst of color and a touch of European flair to your dinner table with this One-Pan Paprika Chicken. Juicy, skin-on chicken thighs are seasoned with a fragrant blend of smoky and sweet paprika, then roasted alongside a vibrant medley of bell peppers and red onion. It is a savory, wholesome meal that proves delicious cooking doesn't have to be complicated.
Save The beauty of this recipe lies in its simplicity; roasting the chicken and vegetables together on a single sheet allows the juices to meld, creating a succulent and aromatic main course with minimal effort.
Ingredients
- Chicken: 4 bone-in, skin-on chicken thighs, 1 tablespoon olive oil
- Vegetables: 2 large bell peppers (red, yellow, or orange), sliced into strips; 1 large red onion, sliced; 2 garlic cloves, minced
- Spices & Seasoning: 1 1/2 teaspoons smoked paprika, 1/2 teaspoon sweet paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper, 1 teaspoon kosher salt, 1/4 teaspoon crushed red pepper flakes (optional)
- Garnish: 2 tablespoons fresh parsley, chopped; lemon wedges, for serving
Instructions
- Step 1
- Preheat oven to 425°F (220°C).
- Step 2
- Pat chicken thighs dry with paper towels. Rub with olive oil, smoked paprika, sweet paprika, oregano, salt, and black pepper.
- Step 3
- Arrange sliced bell peppers, onion, and minced garlic in a single layer on a large baking sheet or oven-safe skillet. Drizzle with a little olive oil and toss to coat.
- Step 4
- Nestle the seasoned chicken thighs, skin-side up, among the vegetables. Sprinkle with red pepper flakes if using.
- Step 5
- Roast for 35 minutes, or until chicken is golden, skin is crispy, and juices run clear (internal temperature should reach 165°F/74°C).
- Step 6
- Remove from oven. Let rest 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Zusatztipps für die Zubereitung
For even more intense flavor, try marinating the chicken thighs in the spice mixture for up to 2 hours before roasting. This allows the smoky and sweet notes of the paprika to penetrate the meat thoroughly.
Varianten und Anpassungen
This recipe is highly versatile; you can use boneless thighs or chicken breasts if preferred, though you should reduce the cooking time by 5 to 10 minutes. For extra nutrients, feel free to add sliced zucchini, mushrooms, or cherry tomatoes to the pan.
Serviervorschläge
This savory dish pairs beautifully with crusty bread to soak up the roasted juices, fluffy white rice, or even crispy roasted potatoes for a heartier meal.
Save With vibrant colors and rich, savory aromas, this One-Pan Paprika Chicken is a perfect solution for a healthy, delicious dinner that requires very little active prep time. Enjoy your meal!
Kitchen Q&A
- → What temperature should I cook this at?
Roast at 425°F (220°C) for optimal results. This high heat ensures crispy chicken skin and properly caramelized vegetables in just 35 minutes.
- → Can I use boneless chicken instead?
Yes, boneless thighs or breasts work well. Simply reduce the cooking time by 5-10 minutes to prevent drying, checking for an internal temperature of 165°F.
- → What other vegetables can I add?
Zucchini, cherry tomatoes, and mushrooms are excellent additions. Add them with the peppers and onions, keeping everything in a single layer for even roasting.
- → Is the paprika spice level very hot?
The smoked and sweet paprika blend provides gentle warmth rather than significant heat. Add crushed red pepper flakes only if you prefer extra spiciness.
- → Can I prepare this ahead of time?
Marinate the chicken in the spice mixture for up to 2 hours before cooking for enhanced flavor. The vegetables can also be sliced in advance and stored refrigerated.
- → What should I serve with this dish?
Crusty bread for soaking up juices, fluffy rice, or roasted potatoes make excellent sides. A simple green salad or steamed greens also complement the flavors beautifully.