Smoky Paprika Chicken Thighs with Roasted Veggies

• 6 bone-in, skin-on chicken thighs
• 2 cups baby carrots
• 2 cups broccoli florets
• 2 cups cubed potatoes
• 3 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chicken thighs, carrots, broccoli, and potatoes with olive oil, smoked paprika, garlic powder, thyme, salt, and pepper until evenly coated.
3. 3 Spread the mixture in a single layer on a large baking sheet.
4. 4 Roast in the preheated oven for 40 minutes, flipping the chicken and veggies halfway through.
5. 5 Transfer to serving plates, garnish with fresh parsley, and serve with lemon wedges on the side.

Equipment

• Baking sheet
• Large mixing bowl
• Tongs

Variations

• For a spicy kick, add a pinch of cayenne pepper to the seasoning mix.
• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• Use sweet paprika if smoky paprika is unavailable.
• Coconut oil can replace olive oil for a different flavor profile.

Pairings

• Serve with a side of creamy mashed potatoes or a vibrant arugula salad.

Nutrition

Tips

• For extra flavor, marinate the chicken with the spices for at least 30 minutes before roasting.
• Feel free to swap out the veggies for your favorites like bell peppers or zucchini.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating in the oven.

Serving Suggestions

• Pairs perfectly with a fresh green salad or warm crusty bread.

FAQ