Sheet-Pan Paprika Chicken and Potatoes

This paprika chicken and potatoes recipe puts the main course and vegetables on the same tray. Smoked paprika gives the chicken a warm, savory flavor, while roasted red onion and peppers bring sweetness.

The potatoes get a head start in the oven so they can soften before the chicken joins them. Finish with lemon wedges for a bright contrast to the smoky seasoning.

Recipe overview

• Servings: 4
• Estimated preparation: 15 minutes
• Estimated cooking: 45 minutes
• Estimated total: 1 hour
• Equipment: Large rimmed baking tray, mixing bowl, food thermometer

Ingredients

• 750 g baby potatoes, halved or cut into approximately 3 cm pieces
• 650 g boneless, skinless chicken thighs
• 2 bell peppers, cut into large pieces
• 1 red onion, cut into wedges
• 3 tablespoons olive oil, divided
• 2 teaspoons smoked paprika, divided
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon fine salt, divided
• ½ teaspoon black pepper
• 1 lemon, cut into wedges
• 2 tablespoons chopped parsley

Instructions

1. Heat the oven to 220°C/425°F.
2. Toss the potatoes with 1 tablespoon olive oil, ½ teaspoon paprika, and ¼ teaspoon salt. Spread them across the tray and roast for 15 minutes.
3. Meanwhile, combine the remaining oil, paprika, and salt with the oregano, garlic powder, and pepper.
4. Coat the chicken thighs with the seasoning mixture. Add the peppers and onion and toss to coat with any remaining seasoning.
5. Carefully turn the potatoes. Arrange the chicken and vegetables on the tray, leaving space between the pieces. Use a second tray if everything looks crowded.
6. Roast for another 20–30 minutes, turning the vegetables once, until the potatoes are tender and the chicken reaches 74°C/165°F.
7. If the chicken finishes first, transfer it to a clean plate and continue roasting the potatoes.
8. Sprinkle with parsley and serve with lemon wedges.

Cooking tips and substitutions

• Cut the potatoes evenly to avoid a mixture of firm and overcooked pieces.
• Sweet paprika can replace smoked paprika for a milder flavor.
• Boneless thighs vary in size, so check the smaller pieces first.
• Add courgette during the final 15 minutes rather than at the beginning.

Serving suggestions

Serve straight from the tray with a green salad or a spoonful of plain yogurt mixed with lemon juice.

Use a thermometer to check doneness. FoodSafety.gov safe cooking temperatures.