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- 4 boneless, skinless chicken thighs - 2 tablespoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper - 1 red bell pepper, cut into strips - 1 yellow bell pepper, cut into strips - 1 purple onion, sliced - 2 zucchinis, sliced into half-moons The main ingredients in this recipe focus on flavor and texture. The chicken thighs bring a juicy, tender bite. Smoky paprika adds a rich, warm taste that makes the dish shine. The spices, such as garlic and onion powder, bring depth, while dried oregano adds a hint of earthiness. Fresh vegetables are key to a balanced meal. The bell peppers offer sweetness and crunch. Zucchini contributes a soft texture when cooked, and onion adds sharpness, creating a perfect mix. - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Olive oil is essential for coating the veggies. It helps them roast nicely and keeps everything moist. Fresh parsley adds a vibrant pop of color and a fresh taste when sprinkled on top before serving. - Sheet pan - Mixing bowl - Meat thermometer Using a sheet pan is ideal for this recipe. It allows everything to roast evenly, maximizing flavor. A mixing bowl helps combine the spices and coat the vegetables easily. A meat thermometer ensures that the chicken is cooked safely, reaching an internal temperature of 165°F (74°C). These ingredients and tools make the cooking process simple, allowing you to create a delicious meal with ease. - Preheat the oven to 425°F (220°C). - In a small bowl, mix together smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. This spice mix will add a lovely flavor to your dish. - Rub the spice mix all over the chicken thighs. Make sure to coat them well for maximum flavor. - Place the seasoned chicken thighs in the center of a large baking sheet. This will be the star of your dish. - In a large bowl, combine the sliced bell peppers, onion, and zucchini. - Drizzle the vegetables with olive oil and toss them until they are well-coated. This step adds flavor and helps them roast nicely. - Arrange the veggies around the chicken on the baking sheet. They will cook alongside the chicken and soak up those tasty juices. - Bake the pan in the oven for about 25-30 minutes. - Check the chicken for doneness. It should reach an internal temperature of 165°F (74°C). Ensure the veggies are tender and slightly caramelized. For tasty chicken, season it well. Use smoked paprika, garlic powder, and onion powder. Rub the spice mix all over the chicken thighs. Make sure every inch gets covered. This adds flavor and makes the chicken shine. A meat thermometer is key for cooking chicken safely. Insert it into the thickest part of the thigh. The chicken is done when it reaches 165°F (74°C). This ensures it is juicy and safe to eat. You can change up the veggies based on what you have. Try carrots, broccoli, or sweet potatoes. Each vegetable brings its own flavor and texture. Cooking time matters, too. Some veggies cook faster than others. For softer veggies, like zucchini, 25 minutes works well. For firmer ones, like carrots, you may need an extra 5-10 minutes. Always check for doneness to get that perfect bite. Pair your chicken and veggies with rice or quinoa. A side salad also works great. These add freshness and balance to your meal. For garnishes, fresh parsley gives a bright pop. Try a squeeze of lemon for extra zing. A drizzle of balsamic glaze can add depth. Each of these will enhance your dish beautifully. {{image_2}} You can spice things up by adding cayenne pepper. This will give your dish a nice kick. If you prefer herbs, try thyme or rosemary. These herbs add great flavor and smell. For a low-carb version, swap the zucchini with cauliflower. This keeps the meal light and tasty. If you need gluten-free options, rest assured this recipe is naturally gluten-free. Just check your spices to ensure they are safe. You can make this dish ahead of time and refrigerate it. Just keep it in an airtight container. If you want to freeze leftovers, place them in freezer-safe bags. When you’re ready, thaw them in the fridge overnight. To keep your leftovers fresh, use airtight containers. Glass or plastic containers work well. You can stack them easily in your fridge. Store your dish for up to four days. This way, you can enjoy your meal again without losing taste. For reheating, the oven is best. Preheat it to 350°F (175°C). Place the chicken and veggies in a baking dish. Heat for about 15-20 minutes. This method keeps the flavors strong and the chicken juicy. You can also use a microwave if you are short on time. Just cover the dish to keep moisture in. To freeze the dish, let it cool completely first. Then, place it in freezer bags or containers. Squeeze out as much air as possible. This helps to prevent freezer burn. Your meal will stay fresh for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it using the oven or microwave for a tasty meal. How long can I store leftovers? You can store leftovers in the fridge for up to four days. Use an airtight container to keep them fresh. If you want to keep them longer, freeze them. Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. They will cook faster than thighs, so check them early. What should I serve with sheet pan smoky paprika chicken? This dish pairs well with rice, quinoa, or a fresh salad. You can also add some crusty bread to soak up the juices. What is the internal temperature for cooked chicken? The safe internal temperature for cooked chicken is 165°F (74°C). Use a meat thermometer for the best results. Can I cook this recipe on a grill instead? Yes, you can grill the chicken and veggies! Just ensure you use a grill basket for the veggies. Cook them until tender and slightly charred. What can I use instead of smoked paprika? If you don’t have smoked paprika, use regular paprika with a dash of cayenne for a kick. Are there alternatives for olive oil? You can use avocado oil or vegetable oil in this recipe. Both will work well for roasting. This recipe covers everything you need for sheet pan smoky paprika chicken. You learned about the main and extra ingredients, helpful tools, and step-by-step instructions. I shared tips for perfect chicken and veggie swaps. You also found variations that suit different diets and meal prep ideas for leftovers. With these insights, you can create a tasty dish with ease. Enjoy cooking, and make it your own!

Sheet Pan Smoky Paprika Chicken Veggies

Savor the flavors of Sheet Pan Smoky Paprika Chicken & Veggies with this easy and delicious recipe! Packed with tender chicken thighs and vibrant roasted veggies, this dish is full of smokey goodness. Perfect for a healthy weeknight dinner, it's simple to prep and cleanup is a breeze. Ready in just 45 minutes, it’s a meal the whole family will love. Click through to discover the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 purple onion, sliced

2 zucchinis, sliced into half-moons

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix the smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper together.

      Rub the spice mix all over the chicken thighs, ensuring they are evenly coated.

        In a large bowl, combine the sliced bell peppers, onion, and zucchini. Drizzle with olive oil and toss until the vegetables are well-coated with oil.

          On a large baking sheet, arrange the seasoned chicken thighs at the center, surrounded by the coated vegetables.

            Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and slightly caramelized.

              Once cooked, remove from the oven and let it rest for a few minutes.

                Garnish with chopped fresh parsley before serving.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4