One-Pan Paprika Chicken with Peppers (Printer View)

Tender paprika-spiced chicken roasted with sweet peppers and caramelized onions on a single pan.

# Components:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil

→ Vegetables

03 - 2 large bell peppers (red, yellow, or orange), sliced into strips
04 - 1 large red onion, sliced
05 - 2 garlic cloves, minced

→ Spices & Seasoning

06 - 1 1/2 teaspoons smoked paprika
07 - 1/2 teaspoon sweet paprika
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon kosher salt
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving

# Method steps:

01 - Preheat oven to 425°F (220°C).
02 - Pat chicken thighs dry with paper towels. Rub with olive oil, smoked paprika, sweet paprika, oregano, salt, and black pepper.
03 - Arrange sliced bell peppers, onion, and minced garlic in a single layer on a large baking sheet or oven-safe skillet. Drizzle with a little olive oil and toss to coat.
04 - Nestle the seasoned chicken thighs, skin-side up, among the vegetables. Sprinkle with red pepper flakes if using.
05 - Roast for 35 minutes, or until chicken is golden, skin is crispy, and juices run clear (internal temperature should reach 165°F/74°C).
06 - Remove from oven. Let rest 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Crispy chicken skin paired with tender, juicy meat that practically falls off the bone when you pull it apart.
  • The paprika creates this deep, smoky flavor that tastes like you've been cooking all day when you've really only invested 50 minutes.
  • Everything cooks in one pan, which means minimal cleanup while you're savoring what you just made.
02 -
  • If your chicken skin isn't crispy after 35 minutes, your oven temperature might be running low, so invest in an oven thermometer to verify the actual heat.
  • Don't flip the chicken or move it around during cooking because every time you do, you interrupt the crisping process and extend the cooking time.
03 -
  • Marinating the seasoned chicken for up to two hours before roasting deepens the flavor significantly without requiring extra cooking time.
  • Room temperature chicken cooks more evenly than cold chicken straight from the refrigerator, so pull it out about 15 minutes before you plan to cook.
Return