Sheet Pan · All year
Paprika Sheet-Pan Chicken Thighs
Garlic, sweet paprika, potatoes, and onion. No glaze. A plain savory pan for a weeknight that does not need a sauce.
About 1 hour · Serves 6 · 6 plates
“So, whether you eat or drink, or whatever you do, do everything for the glory of God.”
Ingredients
- 6 bone-in, skin-on chicken thighs, about 3 pounds
- 2 lb potatoes, cut into chunks
- 2 onions, cut into wedges
- 3 tbsp olive oil
- 2 tsp sweet paprika
- 4 garlic cloves, minced
- 1 ¼ tsp fine salt
- ½ tsp black pepper
- chopped parsley, to finish
Method
- 1
Heat the oven to 425°F. Toss the potatoes and onions with 2 tablespoons of the oil, half the paprika, half the salt, and the pepper. Spread them on a sheet pan.
- 2
Pat the thighs dry. Stir the remaining oil, paprika, salt, and the garlic into a paste and rub it over the skin and under it where you can lift a corner.
- 3
Set the thighs skin side up on the vegetables. Roast 40 to 48 minutes, stirring the potatoes once, until a thigh reads 175°F and the potatoes are browned and tender.
- 4
Rest 5 minutes. Scatter parsley. Taste a potato. If it wants salt, the time to add it is now, while the pan is hot.
From the kitchen
- A half teaspoon of smoked paprika in place of part of the sweet paprika is good. A full spoon of the smoked kind turns the pan bitter.
- If the potatoes are waxy and small, leave them larger. They take the same time as the chicken and will not need a head start.
My note
Kept on this device, beside the recipe, for the next time you cook it.
Alongside this
Sheet Pan
Honey Soy Sheet-Pan Chicken Thighs
A dark, sticky glaze that goes on near the end, so the honey browns instead of burning, with broccoli on the same pan.
About 1 hour
Sheet Pan
Greek Sheet-Pan Chicken Thighs
Lemon, oregano, potatoes, and olives. The feta goes on after the oven, so it stays creamy.
About 1 hour
Sheet Pan
Mediterranean Sheet-Pan Chicken Thighs
Fennel, orange, green olives, and chickpeas. A different pan from the Greek one: no potato, no feta.
About 1 hour