Sheet Pan Paprika Chicken and Garlic Potatoes

• 4 boneless, skinless chicken thighs
• 1.5 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 1.5 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cloves garlic, minced
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss chicken thighs and potatoes with olive oil, paprika, garlic powder, thyme, salt, and pepper until evenly coated.
3. 3 Spread the chicken and potatoes in a single layer on a large sheet pan.
4. 4 Scatter minced garlic over the top.
5. 5 Roast for 30 minutes.
6. 6 Remove from oven, squeeze lemon juice over the chicken and potatoes, then return to the oven for another 10 minutes.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet
• Tongs

Variations

• Add sliced bell peppers or zucchini for extra veggies.
• Substitute chicken thighs with drumsticks for a different texture.

Substitutions

• If you're out of paprika, use chili powder for a similar smoky flavor.
• For a zestier kick, add a pinch of cayenne pepper.

Pairings

• A crisp Sauvignon Blanc complements the smoky flavors beautifully.
• A crusty baguette on the side is always a good idea.

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Shake the pan halfway through roasting to ensure even cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: This dish does not freeze well due to texture changes in the potatoes.

Serving Suggestions

• Serve with a fresh green salad.
• Pairs well with a side of steamed broccoli.

FAQ