Description
This flavor-packed paprika chicken is never a hard sell at my house. And I’m not shy serving it to company (yes, directly from the pan!)
Ingredients
Scale
- 6 chicken thighs, bone in, skin on
- Salt
- 1 lb Brussels sprouts, trimmed, and halved
- 2 sweet potatoes, peeled, and cubed
- 2 shallots, peeled, and quartered
- 10 garlic cloves, crushed into a paste
- Extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 tbsp sweet Spanish paprika, divided
- 1 tsp ground coriander, divided
- 1 tsp ground allspice, divided
Instructions
- Step: Pat the chicken dry and salt generously on both sides. Set aside at room temperature for 30 minutes.
- Step: Preheat oven to 425 degrees F.
- Step: Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss to coat.
- Step: In a small bowl, mix the paprika, coriander, and allspice together.
- Step: Sprinkle 1 1/3 tbsp of the spice mixture over the vegetables on the sheet pan.
- Step: To the remaining spice mixture, add the crushed garlic, lemon juice, and 3 tbsp extra virgin olive oil. Stir to form a paste.
- Step: Coat the chicken with the paste on both sides and underneath the skin.
- Step: Nestle the chicken pieces in with the vegetables on the sheet pan.
- Step: Roast in the preheated oven for about 35 minutes, or until a meat thermometer inserted into the chicken reads 170°-175°F and the vegetables are tender.
Notes
Ensure you lift the skin to apply the spice paste directly to the meat for maximum flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 115 mg
Keywords: sheet pan, paprika chicken, Mediterranean, roasted vegetables, easy dinner