Sheet Pan Lemon Paprika Chicken and Veggies
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Recipe type: Dinner
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Cook time: 
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Serves: 6 servings
 
An easy sheet pan supper bursting with flavor. Lemon paprika chicken is nestled in a bed of potatoes and brussels sprouts for a decadent meal ready in 30 minutes. Easily double it with the tips in this post!
Ingredients
  • 6-8 bone-in chicken thighs
  • 3 tablespoons olive oil
  • Salt and fresh ground pepper, to taste
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • Zest & juice of one lemon
  • 5 garlic cloves, divided
  • 1 pound baby potatoes (I used golden potatoes)
  • 1 pound brussels sprouts, trimmed and halved
  • Olive oil, salt, & pepper (to taste)
Instructions
  1. In a mixing bowl mix together olive oil, salt, pepper, paprika, thyme, lemon zest, lemon juice, and two minced garlic cloves.
  2. In a resealable bag, pour these ingredients into the bag with the chicken thighs, rubbing the mixture evenly over all the chicken. Refrigerate for two hours.
  3. Preheat your oven for 450 degrees.
  4. Dice and cut your veggies and toss them in a bowl with olive oil, salt, and pepper (to taste).
  5. On a parchment lined sheet pan, spread the prepared vegetables out on the pan. Remove the chicken from the fridge and create holes in the veggies to nestle your chicken, doing your best to keep everything in a single layer for even cooking.
  6. Bake for 25-30 minutes. Switch your oven to BROIL and broil on high for 3-5 minutes, watching carefully to make sure the skin does not burn.
  7. Allow your chicken to rest for 5-10 minutes to retain full flavor and juices.
Recipe by MomAdvice at https://www.momadvice.com/blog/2016/02/sheet-pan-lemon-paprika-chicken-and-veggies