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Sheet Pan Paprika Chicken Thighs

Sheet Pan Paprika Chicken Thighs with juicy, golden skin and roasted potatoes, peppers, and red onion—one oven, one pan, all at 425°F. Smoked paprika, garlic powder, oregano, and lemon give warm, savory flavor while everything roasts together until the chicken hits 165°F.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 6 bone-in, skin-on chicken thighs Use thighs with skin for best crisping.
  • 1 lb baby potatoes, halved
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 medium red onion, cut into wedges
  • 3 tbsp olive oil, divided Split into 1½ tbsp for vegetables and 1½ tbsp for chicken.
  • 2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 lemon, halved
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper or lightly grease it.
  2. Halve the baby potatoes and cut the red and yellow bell peppers into chunks, then cut the red onion into wedges.
  3. Cut the lemon in half and chop the fresh parsley.
Season vegetables
  1. Toss the baby potatoes, red bell pepper, yellow bell pepper, and red onion with 1½ tbsp olive oil until coated, then spread them across the sheet pan.
Season chicken
  1. Mix the smoked paprika, sweet paprika, garlic powder, dried oregano, kosher salt, and black pepper in a small bowl.
  2. Pat the chicken thighs dry, rub with the remaining 1½ tbsp olive oil, then coat evenly with the paprika seasoning.
Roast
  1. Arrange the chicken thighs skin-side up among the vegetables, spacing them apart for even roasting.
  2. Roast at 425°F for 35–45 minutes, stirring the vegetables after about 25 minutes.
  3. Cook until the chicken skin is browned and crisp and the thickest part reaches 165°F.
Finish and serve
  1. Squeeze half of the lemon over the chicken and vegetables.
  2. Sprinkle with chopped fresh parsley and serve directly from the pan with the remaining lemon wedges.

Notes

For crispier skin, make sure the chicken is patted very dry before seasoning and keep the thighs skin-side up with space between them. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 400°F oven until hot. Freezing is not recommended for best texture. For a dairy-free option, use no butter or cheese additions (the recipe is naturally dairy-free).