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- 4 boneless, skinless chicken thighs - 2 tablespoons smoked paprika - 2 tablespoons extra virgin olive oil Chicken thighs are the star of this dish. They stay juicy and tender. Smoky paprika adds a warm flavor. This spice gives the chicken a beautiful color. Olive oil helps the seasoning stick and adds richness. - 1 red bell pepper, cut into thin strips - 1 yellow bell pepper, cut into thin strips - 1 medium purple onion, sliced into wedges - 2 medium zucchinis, sliced into half-moons For veggies, I like to choose colorful options. Red and yellow bell peppers bring sweetness. Purple onion adds a nice bite. Zucchini gives a lovely texture. Together, they create a vibrant medley that complements the chicken well. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper The seasoning mix brings all the flavors together. Garlic powder and onion powder enhance taste without overpowering. Dried oregano adds an earthy note. Salt and pepper round out the blend and elevate every bite. First, preheat your oven to 425°F (220°C). This ensures your chicken cooks evenly and gets that nice, crispy texture. While the oven heats up, gather your ingredients to make things easy. In a small mixing bowl, combine the spices. Mix together 2 tablespoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried oregano, 1 teaspoon of sea salt, and ½ teaspoon of freshly ground black pepper. Stir well until the spices blend together nicely. Now, pat the chicken thighs dry using a paper towel. This helps the spice mixture stick better. Rub the spice mixture all over the chicken, covering every side. Next, in a large bowl, toss the sliced red and yellow bell peppers, purple onion wedges, and zucchini half-moons with 2 tablespoons of extra virgin olive oil. Make sure all the veggies are coated with oil and seasoning so they taste amazing. Take a large sheet pan and arrange the seasoned chicken thighs in the center. Surround them with the colorful vegetable mix. Spread everything out well. This helps the chicken and veggies cook evenly. Place the sheet pan in your preheated oven. Bake for about 25-30 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with caramelized edges. Once cooked, take the sheet pan out and let it rest for a few minutes. This lets the chicken juices settle. Before serving, sprinkle fresh parsley on top for a pop of color! To make sure the chicken is safe to eat, check its internal temperature. The chicken should reach 165°F (74°C). Use a meat thermometer for best results. This ensures it is juicy yet cooked through. When you remove it from the oven, let it rest for a few minutes. This helps keep the juices inside. For tasty veggies, start with fresh ingredients. Season them well with olive oil, salt, and pepper. I like to toss them in a bowl to coat evenly. You can also add herbs or lemon juice for extra zest. Bake until they are tender and slightly caramelized. This brings out their natural sweetness. Serving this dish is simple and fun. You can serve it right from the pan for a rustic look. Just sprinkle fresh parsley on top for color. If you want a fancier feel, use a large platter. Arrange the chicken and veggies nicely, and add more parsley to brighten it up. Both ways look great and taste amazing! {{image_4}} You can change the protein in this dish easily. If you want a lighter option, use chicken breasts. They cook fast and stay juicy. For a plant-based choice, try tofu. Just press and cube it before adding spices. Shrimp is another great option. It cooks quickly and adds a nice flavor. Feel free to switch up the veggies. Use seasonal produce for the best taste. For a spring dish, add asparagus or snap peas. In summer, corn or cherry tomatoes work well. You can also use your favorite veggies. Just make sure they cook at the same rate as the chicken. If you like a kick, add cayenne pepper. Just a pinch can elevate the flavor. You can also play with the smoky paprika. Try sweet paprika for a milder taste. Mix in some chili powder for a different flavor profile. Adjust the spices to fit your taste! After enjoying your smoky paprika chicken and veggies, let the dish cool completely. This step is key. Once cooled, transfer the chicken and veggies to an airtight container. It helps keep the flavors fresh. Store the container in the fridge. This way, you can enjoy your meal for up to three days. When reheating, the goal is to keep the chicken juicy. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. Check that the chicken is warm all the way through. This method helps preserve the smoky flavor. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, portion the chicken and veggies into freezer-safe bags or containers. Remove as much air as possible before sealing. Label with the date. You can freeze it for up to three months. When you’re ready to eat, thaw in the fridge overnight. Reheat in the oven for a tasty meal. Yes, you can use bone-in chicken. Bone-in chicken will take longer to cook. I recommend adding about 10 to 15 minutes to the baking time. Always check that the chicken reaches 165°F (74°C) for safety. This recipe is naturally gluten-free. Just make sure the spices you use do not contain any gluten. Most spices are safe, but always check the labels. Many sides go well with smoky paprika chicken. Here are some ideas: - Roasted potatoes - Steamed broccoli - A fresh green salad - Quinoa or rice These sides bring balance to the meal and add more color. Adjust cooking time based on size. For smaller pieces, reduce the time by about 5 to 10 minutes. For larger pieces, increase the time by 10 to 15 minutes. Always check for doneness with a meat thermometer. This guide covered how to make a tasty smoky paprika chicken dish. You learned about the main ingredients, the right vegetables, and how to season them. Prepping was simple, with easy steps to follow. I shared tips for perfect cooking and fun variations. Now you can store leftovers and reheat them well. I hope you feel inspired to try this dish at home. Enjoy cooking and sharing it with friends and family!

Sheet Pan Smoky Paprika Chicken Veggies

Discover the deliciousness of Smoky Paprika Chicken & Colorful Veggie Medley, all made effortlessly on a single sheet pan! This easy recipe combines flavorful, spiced chicken thighs with vibrant bell peppers, onions, and zucchini, making it a perfect family dinner. Ready in just 45 minutes, it's both healthy and mouthwatering. Click through to explore the full recipe and impress your loved ones with this delightful dish!
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Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

1 red bell pepper, cut into thin strips

1 yellow bell pepper, cut into thin strips

1 medium purple onion, sliced into wedges

2 medium zucchinis, sliced into half-moons

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C), allowing it to fully heat while preparing the ingredients.

    In a small mixing bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, sea salt, and black pepper. Stir well until the spices are evenly blended.

      Pat the chicken thighs dry with a paper towel, then rub the spice mixture generously over the chicken, ensuring all sides are coated for maximum flavor.

        In a large mixing bowl, add the sliced red and yellow bell peppers, purple onion wedges, and zucchini half-moons. Drizzle with the extra virgin olive oil and toss thoroughly until all the vegetables are evenly coated with oil and seasoning.

          On a large sheet pan, arrange the well-seasoned chicken thighs in the center, surrounded by the vibrant vegetable mixture. Make sure everything is spread out for even cooking.

            Place the sheet pan in the preheated oven and bake for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with a slight caramelization around the edges.

              Once cooked, carefully remove the sheet pan from the oven and let it rest for a few minutes to allow the juices to redistribute in the chicken.

                Just before serving, sprinkle the dish with freshly chopped parsley for a burst of color and freshness.

                  - Presentation Tips: For an impressive presentation, serve the chicken and veggies directly from the sheet pan. Alternatively, arrange the chicken and vegetables on a large serving platter, and garnish generously with parsley to brighten up the dish.

                    Prep Time: 15 mins | Total Time: 45 mins | Servings: 4