Skip to content

Meat, Busy evenings

Paprika chicken thighs with roasted vegetables

Paprika chicken thighs with roasted vegetables is a complete one-pan meal for 4 people, ready in 55 minutes, rated very easy, for €2.60 per person. Everything cooks together on a single sheet pan, chicken and vegetables alike. The secret is drying the chicken skin well and rubbing it with paprika, so it turns crispy in the oven.

Tonight, everything cooks on one sheet pan, paprika chicken thighs with vegetables roasting right alongside.

Paprika chicken thighs with roasted vegetables
Total time
55 min
Difficulty
Very easy
Cost per person
€2.60
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Sweet paprika and smoked paprika give the chicken skin a deep golden color and a flavor that recalls a wood fire, without ever lighting a grill. Meanwhile, potatoes, carrots and onions roast right alongside, soaking up the same juices that drip from the chicken. The result is crispy skin, meat that stays juicy, and vegetables that turn soft with golden edges.

This is the kind of dinner that rescues a busy weeknight, since one sheet pan does almost all the work. Kids like the mild paprika flavor and the roasted potatoes, while adults enjoy spooning the pan juices over everything at the table. Mon Chou suggests it for evenings when nobody wants to watch several pots at once.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Fruits and vegetables

  • Potatoes 800 g
  • Carrots 4
  • Onions 2
  • Garlic 4 cloves
  • Thyme 4 sprigs

Pantry

  • Sweet paprikaoften in the pantry 2 tbsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Preheat the oven to 210°C and mix the paprika, oil, salt and pepper.

    Add the smoked paprika, it gives a wood fire flavor without a grill.

  2. Rub the chicken thighs with half of this mixture, including the skin.

    Dry the skin well with paper towels, it crisps up better in the oven.

  3. Cut the potatoes and carrots into thick sticks, the onions into wedges, and toss them with the rest of the mixture, the garlic and the thyme.

    Cut pieces of similar size, so they cook at the same rate as the chicken.

  4. Spread the vegetables and chicken on the sheet pan, skin side up, without crowding, and roast. 45 min

    Use a large pan, crowded vegetables steam instead of roasting.

  5. Turn the vegetables halfway through cooking, then let everything rest five minutes before serving with the pan juices. 5 min

    Spoon the pan juices over the chicken thighs before serving, they're full of paprika flavor.

Our tips to get it right

  • Use a pan large enough that nothing touches, since crowding makes the vegetables and chicken skin steam instead of brown.
  • Check the chicken is done by piercing the thickest part of a thigh, the juices should run clear.
  • If the vegetables still feel firm once the chicken is done, pull the chicken out and let the vegetables roast five more minutes.

The variations

  • Swap the thighs for whole legs or drumsticks, adjusting the cooking time by a few minutes.
  • For a vegetarian version, skip the chicken and add chunks of squash or cauliflower to the vegetables, keeping the same spice mix.
  • For kids, cut the smoked paprika in half, since its smoky flavor is stronger than sweet paprika.

What to serve it with

  • A green salad with vinaigrette
  • Bread to soak up the juices
  • Plain Greek yogurt on the side

Storage

Leftovers keep 2 to 3 days in the refrigerator in a sealed container. This dish freezes well, chicken and vegetables together, for up to 2 months. Reheat in the oven rather than the microwave to keep the chicken skin crispy.

Questions about this dish

Can you use only sweet paprika instead of smoked paprika?

Yes, the dish still tastes great with just sweet paprika. You lose the subtle smoky note, which adds a hint of wood fire flavor.

Can you prep this dish ahead of time?

You can rub the chicken and chop the vegetables the day before, then keep them covered in the refrigerator. Roast everything together at the last moment to keep the skin crispy.

Why doesn't the chicken skin always turn crispy?

The skin only crisps up if it's well dried before cooking and the pieces don't touch on the pan. Leftover moisture causes steaming instead of roasting.

Can you use chicken breasts instead of thighs?

You can, but breasts cook faster and dry out more easily. Watch the cooking time and pull the breasts out before the vegetables if needed.

How long does it take to make paprika chicken thighs with roasted vegetables?

Count 55 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in paprika chicken thighs with roasted vegetables?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does paprika chicken thighs with roasted vegetables cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

Busy evenings and family life

See all

Recipes with carrots

See all