Sheet Pan Smoky Paprika Chicken Thighs

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced
• 3 cloves garlic, smashed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, cut into wedges

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper.
3. 3 Pat chicken thighs dry and rub the spice mixture all over them.
4. 4 Arrange chicken thighs on a sheet pan, skin side up. Tuck lemon slices and smashed garlic around them.
5. 5 Scatter bell peppers, zucchini, and red onion around the chicken.
6. 6 Roast in the oven for 30 minutes, or until the chicken is cooked through and vegetables are tender.
7. 7 Let rest for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, marinate the chicken thighs with the spice mixture for at least 30 minutes before roasting.
• If you prefer boneless chicken, adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispy skin.

Serving Suggestions

• Serve with a fresh green salad and a squeeze of lemon.
• Pairs wonderfully with a side of garlic mashed potatoes.

FAQ