One-Pan Paprika Chicken with Peppers (View Print Version)

Tender paprika chicken with roasted peppers and onions for a simple, flavorful meal

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil

→ Vegetables

03 - 2 large bell peppers (red, yellow, or orange), sliced into strips
04 - 1 large red onion, sliced
05 - 2 garlic cloves, minced

→ Spices & Seasoning

06 - 1.5 teaspoons smoked paprika
07 - 0.5 teaspoon sweet paprika
08 - 1 teaspoon dried oregano
09 - 0.5 teaspoon ground black pepper
10 - 1 teaspoon kosher salt
11 - 0.25 teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving

# Method:

01 - Preheat oven to 425°F (220°C).
02 - Pat chicken thighs dry with paper towels. Rub with olive oil, smoked paprika, sweet paprika, oregano, salt, and black pepper.
03 - 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.
04 - Nestle the seasoned chicken thighs, skin-side up, among the vegetables. Sprinkle with red pepper flakes if using.
05 - Roast for 35 minutes, or until chicken is golden, skin is crispy, and juices run clear (internal temperature should reach 165°F/74°C).
06 - Remove from oven. Let rest 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Effortless one-pan cleanup for busy evenings.
  • Perfectly balanced smoky and sweet paprika flavors.
  • Naturally gluten-free and packed with high-quality protein.
02 -
  • Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
  • Patting the chicken skin very dry before oiling is the key to maximum crispiness.
  • Letting the chicken rest for 5 minutes after roasting ensures the juices stay inside the meat.
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