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Roasted Paprika Chicken Sheet Pan Dinner

roasted paprika chicken sheet pan dinner

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!
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 296kcal


Spice Rub

  • 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)


Spice Rub

  • 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.


if using asparagus, may need to add when there are 12-15 minutes left to roast.


Serving: 1serving | Calories: 296kcal | Carbohydrates: 30g | Protein: 19g | Fat: 10g | Fiber: 9g
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