Bored of the same old chicken dishes? This sheet pan paprika chicken recipe is the perfect way to add some flavor and excitement to your weeknight dinners. Plus, with minimal prep and easy cleanup, you’ll have more time to enjoy your meal and relax after a long day.
Are you tired of flavorless, boring chicken dishes? If you’re looking to spice things up in the kitchen, I’ve got just the recipe for you. Introducing this sheet pan paprika chicken – a meal that’s bursting with flavor and incredibly easy to prepare. Not only will it save you time, but it also requires minimal cleanup.
Why make this chicken?
- Firstly, it’s incredibly convenient. By cooking everything on a single sheet pan, you’ll save time on both prep and cleaning. Therefore, sheet pan meals are perfect for busy weeknights.
- But the real star of this dish is the paprika. Not only does it add a vibrant red color to your chicken, but it also adds a smoky, slightly sweet flavor. Using paprika in your cooking can also have some surprising health benefits – it contains antioxidants that can help support overall wellness.
- Of course, the most compelling reason to make this chicken is the taste. The combination of tender chicken and flavorful vegetables is simply unbeatable.
Ingredients and substitutes
- Paprika – Paprika is a spice that is commonly used in cooking, adding a deep, smoky flavor to a variety of dishes. But did you know that paprika also offers a host of health benefits? Paprika is rich in antioxidants that can help prevent cell damage and reduce inflammation. Additionally, paprika contains vitamins and minerals like vitamin C and iron that are essential for maintaining a healthy immune system and blood production.
When used in our sheet pan paprika chicken recipe, paprika brings out the chicken’s natural flavors and adds a subtle smokiness to the dish. Not only does this spice enhance the chicken’s flavor, but it also provides a range of health benefits, making this sheet pan meal even more nutritious. - 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 tastes 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 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: Paprika roast chicken
- Oven – Preheat oven to 425℉/220℃/Gas Mark 5. Line a baking sheet with parchment paper or aluminum foil.
- Marinade – In a small bowl, combine all the marinade ingredients. Set aside.
- Spread – Place the chicken and vegetables on the baking tray. Season with salt and pepper.
- Marinate – Using a food-safe brush, brush each piece of chicken with the marinade on both sides. Brush the remaining marinade on the vegetables. Sprinkle the herbs all over the chicken and veggies
- Bake – Transfer to the oven and roast on the center rack for 20 minutes, then turn the chicken pieces over. Brush the chicken and veggies with the pan juices. Continue to roast for another 20 to 25 minutes until tender.
Pro tip – If you use chicken breast, do not roast it for more than 25 minutes, as it can make the chicken breast dry. And if the veggies need more time, remove the chicken breast and roast the veggies for a while longer. - Cool – Remove from the oven and let it cool for 10 minutes before serving.
Pro tip – If you like crisp potatoes, remove the chicken pieces. Baste the potatoes and roast them a while longer.
Sheet Pan Paprika Chicken
Bored of the same old chicken dishes? This sheet pan paprika chicken recipe is the perfect way to add some flavor and excitement to your weeknight dinners. Plus, with minimal prep and easy cleanup, you'll have more time to enjoy your meal and relax after a long day.
Video
Ingredients
- 2 lbs (1 kg) Chicken pieces Boneless thighs and legs
- 2 cup Spanish red onions quartered
- 1 large Lemon quartered
- 1 large Garlic bulb skin-on, ends cut
- 2 large Potatoes cubed
- 4 large Carrots cubed
- 1 tsp Kosher salt
- 1 tsp Black pepper powder
- 1 tbsp Sweet paprika
- 1 tsp Hot paprika
- 1 tbsp Dijon mustard paste
- 4 large Garlic cloves diced
- 1 tbsp Lemon juice
- 2 sprigs Thyme broken into pieces
- 2 springs Rosemary or Tarragon
- 2 tbsp Olive oil
Method
- Oven – Preheat oven to 425℉/220℃/Gas Mark 5. Line a baking sheet with parchment paper or aluminum foil.
- Marinade – In a small bowl, combine all the marinade ingredients. Set aside.1 tbsp Sweet paprika, 1 tsp Hot paprika, 1 tbsp Dijon mustard, 4 large Garlic cloves, 1 tbsp Lemon juice, 2 tbsp Olive oil
- Spread – Place the chicken and vegetables on the baking tray. Season with salt and pepper.2 lbs Chicken pieces, 2 cup Spanish red onions, 1 large Lemon, 1 large Garlic bulb, 2 large Potatoes , 4 large Carrots , 1 tsp Kosher salt, 1 tsp Black pepper powder
- Marinate – Using a food-safe brush, brush the marinade on each piece of chicken on both sides. Brush the remaining marinade on the vegetables. Sprinkle the herbs all over the chicken and veggies.2 sprigs Thyme, 2 springs Rosemary
- Bake – Transfer to the oven and roast on the center rack for 20 minutes then turn the chicken pieces over. Brush the chicken and veggies with the pan juices. Continue to roast for another 20 to 25 minutes until tender. Pro tip – If you use chicken breast, do not roast it for more than 25 minutes as it can make the chicken breast dry. And if the veggies need more time, remove the chicken breast and roast the veggies for a while longer.
- Cool – Remove from the oven and let it cool for 10 minutes before serving.Pro tip – If you like crisp potatoes, remove the chicken pieces. Baste the potatoes and roast a while longer.
Notes
- First, make sure the chicken is at room temperature before placing it on the sheet pan. This will ensure that the chicken cooks evenly without drying out.
- Next, line the sheet pan with parchment paper or aluminum foil. This step will prevent the chicken from sticking to the pan and make cleanup a breeze.
- When seasoning the chicken, be generous with your spices and herbs, but don’t forget to season the vegetables too. This will add flavor to the entire dish.
- Layer moist meats or veggies on top of dry ones so the top will keep the bottom from going dry. For example, breasts below the things and legs.
- Use veggies with similar cooking times. Alternatively, give the veggies that need longer cooking a head start or cook them for longer after the chicken is done.
- 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 it just for browning.
- Finally, make sure not to overcrowd the sheet pan. Overcrowding will result in steaming rather than roasting, and you won’t get that crispy exterior that makes sheet pan meals so delicious.
- Now that you know the basics of cooking chicken on a sheet pan let’s dive into some creative ways you can customize our sheet pan paprika chicken recipe.
Equipment you will need
Nutrition
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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 in the freezer for up to 3 months.
Yes, you can use chicken breast, but its cooking time is much shorter than that for thighs and legs. So, make sure to adjust the cooking time accordingly.
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 pilaf.
Personally, I love cauliflower rice as a low-carb option.
Yes, you can substitute boneless chicken with bone-in chicken pieces. Just note that the cooking time may be longer as they are thicker and bigger than boneless pieces.
To prevent dry chicken, avoid overcooking. Use a cooking thermometer to ensure the chicken reaches an internal temperature of 165°F. You can also add some olive oil to the chicken before cooking to help keep it moist.
more easy chicken dinners
- Paprika Skillet Chicken Recipe
- Easy Chicken Tacos
- Chestnut Chicken
- Summer Chicken Dinners
- Sticky Ginger Chicken Recipe
- Homemade Chicken Croquettes
- Chicken Noodle Soup
- New Orleans Chicken Wings
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Hi – I always have a look at your recipes and wonder how can I cook them in an Air Fryer. Have you thought of adding an Air Fryer section.
Best wishes.
Tony M
Hey Anthony, In most cases, you can use the air fryer with similar temperatures. I will start adding some air fryer details in the future. Love my air fryer too. Thanks
Sheet pan dinners are the best! Quick, easy, delicious and almost no washing up is required.
I agree, Diana. Very easy and delicious.
Such a great dinner! I love how easy and tasty this is!
Thanks, Kim. So happy you enjoyed this recipe. Thanks for coming back to write this feedback.
That chicken is making me drool right about now!! I love how delicious it sounds and tastes. The paprika is the perfect spice for this recipe. I am also loving seeing both sweet and savoury recipes from you Veena. Thanks for sharing!
Yes, paprika makes for a perfect spice and color too. So happy to hear you are enjoying my recipes, Adrianne. Thanks