Sheet Pan Paprika Chicken
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.
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thighs and legs
For the marinade
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.
Recipe by Veena Azmanov