This sheet pan paprika chicken is a simple, easy recipe with no added fuss. You have meat and starch all baked in one pan to give you a complete meal. So, you are cooking a meal that takes 5 minutes of hands-on time, while the oven does the rest.
My mom always said - if you buy good quality meat, salt and pepper are all you need to enjoy a good meal. That is so true with this recipe.
Working from home is not easy and it's no different with me. I struggle sometimes; especially when I'm busy and have to take a break from the cake I'm working on and go get lunch or dinner ready. So the kids will have something to eat when they get back from school or their activities.
I refer to this recipe as my quick recipe. Although it takes almost an hour to bake. This recipe is a real blessing when I'm busy. It's literally hands-on work of about 5 to 7 minutes. Then, I put it in the oven and I can go back to my cake. Look at that, so beautifully plated and doesn't it look fancy?
Table of Content
About this recipe
This easy paprika baked one-pot chicken meal is a simple hearty lunch or dinner recipe with just five minutes of hands-on time. The oven does the rest for you.
And the best part about this recipe is that there are no special ingredients. All you need are a few fresh veggies, such as onions, potatoes, garlic, and lemon. Sometimes, I add carrots, and sometimes I don't and that's OK. I season with salt, pepper, and paprika. In fact, if you have more than one type of paprika, that's even better.
The idea is that these veggies give this dish so much more. The lemon and onions caramelize over the chicken and potatoes. The chicken gives out its own juices and hydrates those potatoes keeping some moist, while the olive oil helps crisp some of the potatoes, which are absolutely divine. The garlic gets roasted into this soft sweet jam and it's lost all that pungent flavor keeping only that sweet garlic flavor. You can also spread it on a piece of bread or toast.
Another great thing about this recipe is that the paprika gives it that nice golden color that looks so exotic. If you look below at the sheet pan, that's how it comes out of the oven. Very rustic. But if you plate it well, you could make it into a fancy dinner.
Ingredients and substitutes
- Paprika - Do you know there are many different types of paprika? And paprika is not the same as chilly powder. Chilly is chilly. Paprika is similar to chilly and yet not chilly.
I see quite a few around, but I'm sure there are many many different names and types. I know of a few such as Hungarian sweet or spicy, Spanish medium or hot, California sweet paprika, Israeli hot or sweet paprika. In addition, there's the paprika that you get in oils. So you see, there are all kinds, from different origins, and they all have their own earthy flavors.
I usually keep the California sweet paprika and the smoked hot paprika in oil. I use more of the sweet for the color and then a tiny bit of the hot for the flavor. My kids are small, so I have to be a bit careful with the hot. If given a choice, I'd love it a little hotter if you know what I mean.
- Veggies - I am using potatoes, carrots, and garlic because that's what I have at home all the time. And yet, feel free to switch and use your favorite veggies.
- Lemon - I love lemon when it's really hard and roasted in a dish like this. The juices all get absorbed in the recipe, and the lemon slices taste delicious when roasted. But if you prefer you can just squeeze the lemon over the chicken and veggies without using the lemon itself.
- Garlic - If you have never eaten roasted garlic, OMG! You must try! Then come back and rave about it in the comments below. Roasted garlic taste like jam - the intense flavor becomes so mellow - it's delicious spread over crusty bread. Try it.
- Olive oil - Yes, I know it's a bit more than usual, which is why you need to use a good quality olive oil - it adds so much flavor and texture to the dish.
- Onions - I love using red onions because they caramelize and become sweet. And yet, use any you have on hand and it tastes delicious.
Step by step instructions (pin)
- Preheat oven at 200 C / 390 F.
- Prepare baking pan - Line a 15 x 10 sheet pan with foil or parchment paper for easy clean-up.
- Spray pan - Or spread the parchment or foil with oil.
- Cut veggies - Wash, peel, and cut carrots into long thick strips, potatoes, and onions into round slices.
- Season chicken - In a large bowl, season the chicken with salt and pepper.
- Prepare marinade - In a small bowl, combine all the marinade ingredients - combine well with a whisk.
- Spread over sheet pan - Place the chicken on the foil surrounded by the carrot, whole garlic cloves, and onion slices.
- Coat everything - Pour the marinade over everything and toss to coat.
- Bake - Roast in the oven on the middle rack for about 35 to 40 minutes (if using a thermometer the internal temperature of the chicken should read 165F).
- Tips - If you like crisp potatoes, remove the chicken pieces and let the potatoes cook a while longer.
- Rest - Let the chicken rest for at least 10 minutes before serving.
Frequently asked questions
This sheet pan chicken can be kept in the fridge for up to 4 days. Make sure to cover it well to prevent it from drying in the fridge. It can also be kept it the freezer for up to 3 months.
Yes, you can use chicken breast but the cooking time for chicken breast is much shorter than chicken thighs and legs. So, make sure to adjust the cooking time accordingly.
Absolutely, I have used potatoes and carrots, but try other veggies such as sweet potato, turnip, parsnip, cauliflower or even broccoli. Make sure to adjust cooking time as per the veggies you use.
I love lemon chicken juices with a nice crusty bread such as my rustic whole wheat raisin bread or my no-knead beer bread. My kids love this over my fragrant fruit and nut rice or vegetable pilafs.
Personally, I love to have cauliflower rice for a low carb option.
I always make extra so I can have leftover.
The leftovers make great sandwiches, or wrapped in a tortilla for a quick burrito. Chop some into a garden salad to make a quick chicken salad.
Use a large baking pan, casserole dish, oven rack lined with foil for easy clean-up. Whatever pan you use, make sure the pan is large enough to keep all the ingredients in but not too small that they stew rather than roast.
Oh if you don't like paprika try my other sheet pan chicken recipes like
Sheet Pan Chicken caramelized onions and sweet potato
Sheet Pan Lemon Chicken
Or Sheet Pan Shawarma Chicken with potatoes.
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- 8 (1 kg) Chicken pieces thighs and legs
- 2 cup Onions sliced thinly
- 1 Lemon
- 1 Garlic bulb skin on
- 2 Potatoes
- 2 Carrots
For the marinade
- 1 tbsp Sweet paprika
- 1 tsp Hot paprika
- 1 tbsp Salt
- 1 tsp Pepper
- 2 tbsp Olive oil
- 2 tbsp Melted butter
- ½ tsp Thyme dried
- 1 tsp Garlic minced
- 1 tsp Dijon mustard paste
- Preheat oven at 200 C / 400 F.
- Prepare baking pan – Line a 15 x 10 sheet pan with foil or parchment paper for easy clean-up.
- Spray pan – Or spread the parchment or foil with oil.
- Cut veggies – Wash, peel, and cut carrots into long thick strips, potatoes, and onions into round slices.
- Season chicken – In a large bowl, season the chicken with salt and pepper.
- Prepare marinade – In a small bowl, combine all the marinade ingredients – combine well with a whisk.
- Spread over sheet pan – Place the chicken on the foil surrounded by the carrot, whole garlic cloves, and onion slices.
- Coat everything – Pour the marinade over everything and toss to coat.
- Bake – Roast in the oven on the middle rack for about 35 to 40 minutes. (if using a thermometer the internal temperature of the chicken should read 165F
- Tips – If you like crisp potatoes, remove the chicken pieces and let the potatoes cook a while longer.
- Rest – Let the chicken rest for at least 10 minutes before serving.
7 Tips for Perfect Sheet Pan Recipes
- Always use the right size pan for cooking. Too large and the meat will stew rather than roast giving you mussy veggies. Too small will not give even cooking.
- Line the pan with parchment for easy clean-up. Having said that, baking directly on the pan can give you crisp edges that some of us enjoy.
- Layer moist meats or veggies on top of dry ones so the top will keep the bottom from going dry.
- Use veggies with similar cooking times or give the veggies that need longer cooking a head start.
- Keep the veggies moist by spraying them with oil, so they won't dry out.
- Use the right cooking time for the right cuts of meat. Chicken breast usually cooks quicker than chicken thigh or red meats.
- Not everything gets browned well on a sheet pan - if necessary sear the meat on the stovetop so you don't overcook just for browning.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you