Sheet Pan Paprika Chicken and Vegetables

Name: Sheet Pan Paprika Chicken and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 6 chicken thighs, bone in, skin on; Salt; 1 lb Brussels sprouts, trimmed, and halved; 2 sweet potatoes, peeled, and cubed; 2 shallots, peeled, and quartered; 10 garlic cloves, crushed into a paste; Private Reserve Greek Extra Virgin Olive Oil; 1 tbsp fresh lemon juice; 2 tbsp sweet Spanish Paprika, divided; 1 tsp ground coriander, divided; 1 tsp allspice, divided

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www.themediterraneandish.com

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 6

Cost: $4.51 /serving

Author : The Mediterranean Dish

sheet pan chicken chicken and vegetables paprika chicken

Sheet Pan Paprika Chicken and Vegetables

Instructions

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Step 1

Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).

Step 2

Preheat oven to 425 degrees F.

Step 3

Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.

Step 4

Now, in a small bowl mix the spices together.

Step 5

Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.

Step 6

To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).

Step 7

Nestle the chicken pieces in with the vegetables on the sheet pan.

Step 8

Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)

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