Description
Paprika-roast chicken with potatoes and peppers is a delightful one-pan dish that combines juicy, seasoned chicken thighs with tender potatoes and colorful bell peppers. Infused with smoky paprika, this comforting recipe not only pleases the palate but also fills your home with aromatic goodness. Perfect for weeknight dinners or special occasions, it’s an effortless way to impress family and friends.
Ingredients
Scale
- 4 bone-in chicken thighs (about 2 lbs)
- 1.5 lbs red potatoes, cut into wedges
- 2 bell peppers (1 red, 1 yellow), sliced
- 2 tbsp smoked paprika
- 3 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large baking dish or sheet pan.
- Rinse and dry the chicken thighs, placing them evenly in the baking dish.
- Mix smoked paprika, garlic powder, salt, and pepper in a bowl. Generously season both sides of the chicken thighs and drizzle with olive oil.
- In another bowl, toss potato wedges and bell pepper slices with olive oil, salt, and pepper. Arrange around the chicken in the baking dish.
- Roast in the preheated oven for 45-50 minutes until the internal temperature of the chicken reaches 165°F (74°C) and vegetables are tender.
- Let rest for a few minutes before serving; garnish with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approx. 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 135mg