Amazing One-Pan Paprika Roast Chicken with Potatoes and Peppers
Amazing One-Pan Paprika Roast Chicken with Potatoes and Peppers
Introduction
Craving a dinner that's bursting with flavor but doesn't leave you with a mountain of dishes? Look no further than our Amazing One-Pan Paprika Roast Chicken with Potatoes and Peppers! This incredibly easy recipe transforms simple ingredients into a show-stopping meal, delivering perfectly tender, juicy chicken and vibrant vegetables, all infused with a warm, smoky paprika flavor that will make your kitchen smell incredible. It’s truly a weeknight hero you’ll want to make again and again, proving that delicious and wholesome can also be wonderfully convenient.
Ingredients
- 2 lbs (approx. 900g) bone-in, skin-on chicken thighs or drumsticks (or a mix)
- 1.5 lbs (approx. 680g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks
- 2 bell peppers (any color), cored, seeded, and cut into 1.5-inch pieces
- 1 red onion, peeled and cut into 8 wedges
- 3 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: Fresh parsley or cilantro, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
- Prepare Vegetables: In a very large bowl, combine the chopped potatoes, bell peppers, and red onion wedges.
- Season Chicken and Veggies: Add the chicken pieces to the bowl with the vegetables. Drizzle everything with olive oil. Sprinkle the smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper over the chicken and vegetables. Toss everything together thoroughly with your hands until all ingredients are evenly coated in the oil and spices.
- Arrange on Baking Sheet: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's enough space between the pieces to allow for proper roasting and browning. If your baking sheet is too crowded, use a second one to avoid steaming the ingredients.
- Roast: Roast for 30-35 minutes. Then, carefully flip the chicken pieces and stir the vegetables. Continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender, slightly caramelized, and golden brown.
- Rest and Serve: Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley or cilantro, if desired. Serve hot and enjoy!
Pro Tips & Notes
- Don't Overcrowd the Pan: For truly crispy chicken and nicely roasted vegetables, give everything space. If your pan is too full, the ingredients will steam instead of roast. Use two baking sheets if necessary.
- Smoked Paprika is Key: While regular paprika works, smoked paprika adds a deep, complex, and irresistible flavor profile that truly elevates this dish. Don't skip it if you can help it!
- Cut Vegetables Uniformly: Ensure your potatoes and peppers are cut into similar-sized pieces to promote even cooking. Larger pieces will take longer to become tender.
- Crispy Chicken Skin: To achieve extra crispy chicken skin, make sure the chicken pieces are skin-side up on the pan and have plenty of direct heat exposure. A quick blast under the broiler for the last 2-3 minutes (watch carefully to prevent burning!) can also help.
- Marinate for More Flavor: For an even deeper flavor, you can toss the chicken and vegetables with the oil and spices up to an hour before roasting, allowing the flavors to meld.
Nutrition Facts (per serving)
- Calories: 480 kcal
- Protein: 38g
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 4g
- Sodium: 650mg
Frequently Asked Questions
- Q: Can I use chicken breast instead of thighs/drumsticks? A: Yes, you can! Chicken breasts cook faster and can dry out if overcooked. We recommend bone-in, skin-on for optimal juiciness, or if using boneless, skinless breasts, consider cutting them into larger chunks and adding them about halfway through the roasting time.
- Q: What other vegetables can I add to this one-pan meal? A: This recipe is very versatile! Broccoli florets, zucchini chunks, green beans, or cherry tomatoes make excellent additions. Add softer vegetables like zucchini or cherry tomatoes during the last 15-20 minutes of cooking to prevent them from becoming mushy.
- Q: How do I store and reheat leftovers? A: Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. To reheat, spread them on a baking sheet and warm in a 350°F (175°C) oven until heated through, about 10-15 minutes, or microwave for quicker reheating (though the skin may not be as crispy).
- Q: Can I make this spicier? A: Absolutely! Add a pinch of cayenne pepper, a dash of red pepper flakes, or a chopped fresh chili along with the other seasonings to kick up the heat.