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.
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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
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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
Delicious and easy. Looking forward to cooking this again.
Awesome, Karen! So glad you’ll be making it again
Tried this recipe at a whim and it’s an absolute fool proof dish. Absolutely delish!!!
Wonderful, Farah! So glad you enjoyed it!
Suzi,
My husband and I just finished eating Sheet Pan Chicken and vegetables. It was so delicious. The favors
were excellent with the swat potato and brussels sprouts. Before making the dish, my husband told me that
he isn’t s big fan of sweet potatoes and I not a fan or Brussel Sprouts but we ate everything on our plate and wanted more. My husband kept telling me to make sure you keep that recipe. It was so easy to make. I didn’t have coriander
so I substitute cumin and it was perfect. Thanks so much. Laura
Laura, that’s wonderful! I am so glad you both enjoyed this recipe. We love it a lot here!
I cooked this dish last night served with homemade flat bread – delicious , I will certainly be trying more recipes.
Brilliant !!!!
Ali, so so glad you enjoyed it! Can’t wait to hear what else you try!
I made this last night! I was delish and the house smelled so good. Definitely on the weekly rotation. Thank you!
Awesome, Kris! I love to hear you’ll be making it again!!
The chicken “things” gave me a smile. But I guess you might want to change that. (Good old auto-correct!)
haha. Thanks for catching that Doreen 🙂
So delicious, so fast and easy! I didn’t have exactly those vegetables on hand, but used some winter squash, carrot , spanish onion in chunks and broccoli and it was wonderful! The spicing was a new taste to my guests and they were impressed. Very colourful as well as tasty – let the spice mix sit on the chicken for a while if you have time.
Awesome, Jim! Thanks so much for sharing your adaptation!
Hmmm, what’s for dinner tonight? Yep! This looks perfect! Thank you for sharing. I love your site.
Yay! Enjoy!
Hi Suzy. This looks delicious. I plan to serve it tonight. Going to sub butternut squash for sweet potatoes broccoli for sprouts, and thought I’d add chickpeas, all what I have on hand. ?What do you think? I can’t wait to taste this
Jennifer, I am so sorry I missed your comment earlier! The veggie combo you chose sounds lovely, and I’m sure it worked out! Do let me know! XOXO
No worries, Suzy. It turned out fabulous. And the chickpeas really suited the seasoning! And everyone commented on the unique yet comforting flavor, as if it was an old favorite comfort food.”Let’s have this again!,,” In fact, my husband requested it for supper tonight. ?? Wishing you a very Happy Thanksgiving!
Jennifer in KS
Awesome, Jennifer! Glad y’all enjoyed it.
I love paprika – and I love these fall veggies. This one-dish meal looks delicious!
Me too! Paprika is gold, yo! LOL 🙂
What can I use in lieu of sweet potatoes? My middle eastern husband does not like them. Thank you
Hi Najwa! You can use russet potatoes or gold potatoes instead. Enjoy!
You had me at paprika…I feel like this spice isn’t used enough. It is one of my favorites.
I totally agree! It’s like the best kept secret!
I’m always looking for sheet pan meals to try! I’m definitely adding this one to my list. Love the spices used for the chicken and seasonal veggies in this meal.
Awesome! Enjoy!
I love sheet pan dinners and Brussels sprouts have become a favorite in out house. Love it with all the garlic paste too!
We love Brussels sprouts here too!
This is one of those times I wish someone had invented “smell-o-vision!” This looks mouth watering and I have got to try this ASAP! Yummy!
Awww thank you, Luci! We love this easy meal!
I’ve been loving sheet pan dinners lately, especially with sweet potatoes! This sounds so yummy!