Juicy chicken thighs, roasted with your favorite veggies make for a quick and easy sheet pan dinner; with just four kitchen tools, dinner cleanup will be a breeze!
School started today in Tampa Bay. I know we don’t have all the babies yet, but I have always loved this time of year. Things are still busy, but somehow it also feels like it slows down too. When Jason was in law school I didn’t always love this time of year because we both worked during the day, and he went to class at night, but that’s also how I learned to make quick dinners to prep for the week, so as much as I didn’t love that time, I guess I learned a lot too.
Like that sheet pan dinners are ah-mazing. They make dinner prep easy af, and cleanup afterward even easier. And even though law school (and law school widow) days are behind us, I still love a good sheet pan dinner, because we’re both busy professionals who still need easy on a Monday (and a Tuesday, and Wednesday…) without spending one billion hours in the kitch. Can I call it, “kitch”? Nevermind.
Paprika is a spice we always have on hand at Casa de Crews – a little sweet, a little smoky, paprika spice is an all-purpose seasoning we love to use on all kinds of dinners. Mixing it with my other staple spice, garlic, and it makes for one flavorful dinner that is ready in thirty-five minutes! While this sheet pan dinner cooks, I can wash my whopping four kitchen tools, pour a glass of wine if I want and wait for the timer (Alexa) to go off.
For this Roasted Paprika Chicken Sheet Pan Dinner, I used chicken thighs over breast because I like the skin and the fat when they crisp in the oven [also perfect for you keto lovers] – which use chicken breast if you prefer, but I tend to stick to grilled in salads over baked. It’s all about your personal preference though.
I roasted veggies we almost always have on hand; bell peppers for a little charry sweetness, mushrooms, onions for flavor, asparagus and red potatoessss – if you’re eating paleo, omit the potatoes or swap out for sweet potatoes. If you’re looking for less carbs, omit the starch altogether and you’re still getting a clean and flavorful filling dinner that’s easy all the way around. You do Y O U.
If there are just two of you at home, this will make the perfect Tuesday lunch leftovers! And probably extra veggies that you could turn into a hash with an egg or two by Wednesday brekkie. If you’ve got a full house, this will cover one meal (you could prob add two more thighs to your sheet pan, but I’d increase roasting time by 5-7 minutes), with the least amount of cleanup in the history of dinner prep, ever. Everyone wins.
tools used to make this dinner:
roasted paprika chicken sheet pan dinner
- 2 tablespoons Paprika
- 2 tablespoons Garlic Powder
- 2 tablespoon onion powder
- Salt and Pepper - to taste
Sheet Pan Dinner
- 4 Chicken Thighs - boneless, skin on
- ¼ tablespoons avocado oil - divided
- 1 lb red baby potatoes - quartered
- ¼ red onion - chopped
- 2 bell peppers - chopped
- 1 cup portobello mushrooms - halved
- 10-12 stalks asparagus
- ¼ cup fresh parsley - chopped (optional, for garnish)
- To a small bowl, combine all spices. Mix well. Divide mix to use half for chicken thighs, and half for veggies. set aside.
Sheet Pan Dinner
- Preheat oven to 400F. Line your baking sheet with foil or parchment paper for easier cleanup (if desired).
- Toss veggies in a mixing bowl with 2 tablespoons oil and half of spice rub. Layer onto baking sheet pan, leaving room for chicken thighs.
- Coat thighs with remaining oil and spice rub. Place thighs skin side up on sheet pan. Bake for 25 minutes, or until chicken is cooked, and no longer pink (165F temperature).
- Remove from oven, and top with fresh parsley, if desired. Allow to rest for 7-10 minutes, before serving.
Other sheet pan dinners:
Other crispy chicken thighs:
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