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!)
You can quickly see the draw to this paprika chicken recipe, can’t you? First, it’s roast chicken, you know, with deep golden skin. Then, perfectly tender autumn veggies around. And all in one sheet pan!
It all begins with simply seasoning the chicken with salt and letting it be for a bit, allowing the flavoring process to begin. And while that takes place, we go to work on the rest.
Flavor Makers
A quick mixture of warm spices (paprika, coriander, and allspice) with lots of garlic, olive oil and lemon juice, makes a delicious paste to coat the chicken.
We’re not shy in using spices here, particularly our all-natural sweet Spanish paprika. If you’re not familiar, paprika is a mild chili powder made by grinding sweet red paprika chilies after the seeds have been removed. It provides a beautiful orange hue and a sweet peppery aroma. Not an overwhelming spice, but gives a lot of depth to this autumn-inspired sheet pan chicken.
Visit our store
What to Serve with this paprika chicken
The point of a sheet pan meal is to keep dishes to a minimum, right? And you really probably don’t need much more to serve along. I often start with a salad like fattoush or this lazy Mediterranean salad. And I throw some warmed pita bread next to it. If you like, make a side of quick, plain couscous, or this Lebanese rice.
Sheet Pan Paprika Chicken and Vegetables
- Total Time: 50 minutes
- Yield: serves 6
Description
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!)
Ingredients
- 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
Spice Mixture
- 2 tbsp sweet Spanish Paprika, divided
- 1 tsp ground coriander, divided
- 1 tsp allspice, divided
Instructions
- 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).
- Preheat oven to 425 degrees F.
- Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
- Now, in a small bowl mix the spices together.
- Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.
- 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).
- Nestle the chicken pieces in with the vegetables on the sheet pan.
- 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)
Notes
- Recommended for this recipe: Our all-natural Spanish Sweet Paprika, allspice, and coriander. SAVE! Create your own 3-pack or 6-pack from our all-natural and organic spice collections!
- Recommended for this recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). SAVE! Try our Greek Olive Oil Bundle!
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
Visit Our Store
More Recipes to Try
Easy Greek Chicken and Potato Dinner
Spanish Chicken and Rice with Chorizo
Slow Cooker Mediterranean Vegan Cabbage Soup
Mediterranean-Style Bean and Squash Dip
This has become part of our regular rotation of dinners because it is so delicious! I’ve made it with boneless skinless thighs, boneless skinless breast, and the bone in, skin on thighs. The bone in, skin on thighs really are the most moist and flavorful. I didn’t have sweet potatoes one night so subbed with carrots and that was a great replacement in a pinch. I just love this one. Thanks Suzy!
So glad you enjoyed it, Heatherlyn!
What would I change as far as spices, temperature or time if I use pork chops?
Hi, Cheri! We’ve never made this with pork chops before, so it’s hard to advise on temp/time in the oven, but I think it would totally work! I don’t think it would be necessary to change the seasonings here at all.
Sheet pan paprika chicken.
Possible to do one pan stove top instead of oven?
Hi, William. I’m sure you can adapt this recipe for the stovetop, but it’s not something we’ve actually tested before. We really prefer to roast it as it tends to bring out the natural sugars in the veggies, making them beautifully caramelized, while also perfectly browning the skin on the chicken.
Thank you for the timely reply!
I may just try it stove top anyway. Roasting is great for the reasons stated, we just don’t do it that often.
Thanks again.
What is the sodium content for this recipe? Thank you
I LOVED this recipe. I left out the Brussels Sprouts (not a fan of those) but kept the rest of the recipe as-is, and it was absolutely phenomenal. Maybe next time I’ll substitute another veg (zucchini?) for the Brussels. Had a bit of sour cream on the side and this was devoured.
Is this recipe – Sheet Pan Paprika Chicken and Vegetables – gluten free? Thank you for quick response.
Hi, Kathy. In general, it should be, as long as all of the ingredients you are using are gluten free. Definitely check all of your ingredient labels before making this, or any recipe from a website .
Might be the best chicken recipe I’ve ever tried. Wouldn’t change a thing except used the convection setting on my oven for extra crispy-ness. Yum!
Wow! Thanks so much, Lori!
Suzy, You nailed it with this recipe! I had a family pack of 10 chicken thighs and a variety of veggies that I needed to use so I made 2 sheet pans full. Veggies used- asparagus, Brussel sprouts, sweet potato, russet potatoes, carrots, onion, shallots. No excuses for not eating our veggies the next few days. 😊
For those who need low sodium dishes, this was perfect without ANY added salt (not even on the chicken). The spices add so much flavor that it wasn’t missed.
Thanks for another winner!
Thanks so much, Amber!
Could I substitute another vegetable for the Brussels sprouts?
Hi Kim, sure! You can try broccoli or another vegetable or your choice.
Can you use chicken breast instead of thighs for this recipe?
Sure, Lisa. I would recommend using bone-in, skin on chicken breasts. More importantly, watch to make sure the chicken breasts don’t dry out (use a thermometer at the thickest part, it’s recommended to pull chicken breasts out of the oven when internal temp reaches 160 degrees F…165 F is what the USDA recommends, but that has proven almost too long for chicken breasts in some cases.)
Hi there. I noticed that you have .1 gram of Trans fat in this recipe. Which ingredient has the trans fat? Thanks!
Hi Amanada, the recipe in total has 1 gram.
Is the trans fat from the chicken skin?
Likely, John. And we typically take the skins off when ready to eat.
This was an easy and fun recipe for me. A ‘lot’ of substitutes except for the chicken. It was what I had on hand. The seasoning is what pulled it all together. I used 8 fingerling potatoes, 1 large sweet potato, one leek (white part) , one bunch broccolini (leaves removed) 1 red bell pepper and 1/2 lb shiitake mushrooms. I used two bowls for the veggies, the potatoes and bell pepper in one and the broccolini, leek and mushrooms in the other. Oiled and seasoned…
I put the chicken, seasoned as directed, and potatoes and thickly sliced bell peppers all nestled together in the pan and timed it for 25 minutes. Then the more tender lot last and in the middle of the pan. 10 minutes did it, nothing was burned at the 425 temp. One thing I did do was put my shiitake mushrooms in a colander and wet them down well. I had had them for about a week in a brown bag and they were starting to dry. I think that really helped them stay moist and they cooked very nicely with the rest of the more tender veggies… again the Seasoning for this meal was sensational… Oh here’s one more thing…. I was out of garlic so I relied on Kirkland granulated garlic for the paste and to my amazement when I added the oil and lemon juice to the granulated garlic and seasonings and mixed it it became a beautiful paste, the garlic swelled up. I had never used it in that manner and was nicely surprised. Thanks so much for your wonderful recipes
Thanks so much for sharing, Paula! So glad this was a winner for you!
This was outstanding! I am almost ashamed to say I had never had brussel sprouts before making this, but the stinky steamed ones held no appeal. Even my children decided that brussel sprouts might not be that bad after all! We made it with the sprouts, sweet potato and white potato. The leftover veggies were great a few days later reheated and eaten alongside scrambled eggs and some ricotta. We will definitely make this again!
Candra, I’m so glad this recipe was a hit for you…and glad to have introduced to to brussels sprouts this way! You’re right, I don’t love the steamed ones either 🙂
I really don’t like chicken thighs Could I make this dish with boneless chicken breasts?
Sure, Carolyn! Chicken breast will work well. The only thing is to watch your cooking time so they’re not overcooked or dry.
I know the recipe call for bone-in chicken thighs, but I just bought some boneless Amish chicken breasts. Do you think it can work? If so, any adjustments on time suggested? Thank you!
You absolutely can. Quite a few of the Mediterranean sheet pan recipes call for bone-in chicken thighs and I substitute half of the thighs for breasts due to the wife not liking dark meat. No adjustments are necessary, comes out g eat every time.