One-Pan Paprika Chicken with Peppers (Printable)

Juicy paprika-seasoned chicken thighs roasted with colorful bell peppers and onions for an easy, satisfying meal.

# What You’ll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil

→ Vegetables

03 - 2 large bell peppers (red, yellow, or orange), sliced into strips
04 - 1 large red onion, sliced
05 - 2 garlic cloves, minced

→ Spices & Seasoning

06 - 1.5 teaspoons smoked paprika
07 - 0.5 teaspoon sweet paprika
08 - 1 teaspoon dried oregano
09 - 0.5 teaspoon ground black pepper
10 - 1 teaspoon kosher salt
11 - 0.25 teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges for serving

# How-To Steps:

01 - Preheat oven to 425°F.
02 - Pat chicken thighs dry with paper towels. Rub with olive oil, smoked paprika, sweet paprika, oregano, salt, and black pepper.
03 - Arrange sliced bell peppers, onion, and minced garlic in a single layer on a large baking sheet or oven-safe skillet. Drizzle with olive oil and toss to coat.
04 - Nestle the seasoned chicken thighs, skin-side up, among the vegetables. Sprinkle with red pepper flakes if desired.
05 - Roast for 35 minutes, or until chicken is golden, skin is crispy, and juices run clear with internal temperature reaching 165°F.
06 - Remove from oven and let rest 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Expert Hints:

01 -
  • The chicken skin gets impossibly crispy while the meat stays juicy, and everything happens in one pan so cleanup feels like a gift.
  • Paprika does this magical thing where it tastes smoky and warm without being complicated, turning ordinary weeknight ingredients into something that feels restaurant-worthy.
02 -
  • Pat your chicken dry before seasoning, since moisture is the enemy of crispy skin and this single step changes everything about the texture.
  • Paprika can burn if your oven runs hot, so if you notice the spices darkening too quickly, lower the temperature slightly and give it an extra five minutes.
03 -
  • Buy paprika from a specialty spice shop or international market if possible, as fresh paprika tastes exponentially better than stale supermarket versions that have been sitting on shelves.
  • Let your chicken rest for five minutes after roasting, which allows the juices to redistribute and keeps the meat from drying out the moment you cut into it.
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