Sheet Pan Paprika Chicken
Calories: 14
Adjust Servings Here: 8 servings
Description
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.
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
Marinade
- 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
Instructions
- 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.
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
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen