Paprika Chicken Veggie Bake

One-Pan Paprika Chicken with golden potatoes and herbs on FoodForYourGood.com — Crispy chicken thighs seasoned with smoky paprika, roasted with baby potatoes and peppers—all on one easy sheet pan.

Paprika Chicken Veggie Bake is your cozy, no-fuss weeknight dinner that brings bold flavor and ease to the table—all in one pan. Tender, paprika-rubbed chicken thighs bake to crispy-skinned perfection alongside golden baby potatoes, sweet bell peppers, and caramelized red onions. With minimal prep and just one sheet pan, this dinner is as practical as it is delicious.

What sets this dish apart is the dynamic duo of smoked and sweet paprika, which creates a rich, warm flavor profile without overwhelming the natural goodness of the vegetables. Everything roasts together in the oven, so the chicken juices infuse the veggies while the edges crisp up beautifully. It’s simple, hearty, and feels like a warm hug on a plate.

Fun fact? Paprika is made by grinding dried red peppers—some sweet, some smoky. While it’s a staple in Hungarian and Spanish cooking, it’s become a favorite across kitchens worldwide for its deep flavor and striking color.

So whether you’re feeding family or meal prepping for the week, this Paprika Chicken Veggie Bake is a guaranteed crowd-pleaser.

Recipe Yield: 4 servings

INGREDIENTS

1 ½ lb bone-in skin-on chicken thighs
1 ½ lb baby gold potatoes, halved
1 red bell pepper, sliced
½ red onion, sliced
1 ½ tsp smoked paprika
1 tsp sweet paprika
1 tsp garlic powder
½ tsp onion powder
¾ tsp kosher salt
½ tsp black pepper
2 tbsp olive oil
1 lemon, cut into wedges
2 tbsp fresh chopped parsley (for garnish)

INSTRUCTIONS

1. Preheat and prep:
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

2. Season the chicken:
In a small bowl, mix smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper. Pat the chicken thighs dry with paper towels, then rub them with 1 tbsp of olive oil and coat all over with the paprika seasoning blend.

3. Toss the vegetables:
In a separate bowl, toss halved baby potatoes, sliced bell pepper, and onion with remaining 1 tbsp olive oil and a generous pinch of salt and pepper.

4. Arrange and roast:
Spread the vegetables on the sheet pan. Nestle the seasoned chicken thighs skin-side up among the veggies. Roast for 40–45 minutes, or until the chicken is golden and cooked through (internal temp 165°F) and potatoes are fork-tender.

5. Broil for crispness (optional):
For extra-crispy chicken skin and caramelized edges, broil on high for 2–3 minutes at the end. Watch carefully to avoid burning.

6. Serve and garnish:
Remove from oven. Squeeze lemon wedges over the chicken and veggies. Sprinkle generously with chopped parsley before serving.

Helpful Tips to Perfect This Recipe

Use Both Paprikas: Combining smoked and sweet paprika gives depth, warmth, and subtle sweetness—perfect for balancing the savory chicken and veggies.
Broil to Finish: Broiling at the end creates golden, crispy chicken skin and lightly charred veggie edges that boost flavor.
Even Potato Cuts: Halving baby potatoes ensures even cooking so they’re crispy on the outside and creamy inside.

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