Sheet Pan Paprika Chicken is a quick to put together dinner. The chicken thighs are seasoned with smoky paprika and surrounded with fresh tomatoes and onions for a savory dinner you will love!
There are hundreds, thousands probably, of different tools for our kitchens these days.
There are a plethora of pots and pans, countertop appliances and new age gizmos designed and marketed to make us believe that our evenings will be easier, our meals will be tastier and our children and spouses happier if only we start preparing our meals with (insert new fangled thing here).
Dozens of tools have risen to the top of the kitchen cookware heap – slow-cookers, toaster ovens, pressure cookers – and even hundreds more have sunk to the bottom of the yard sale pile (I’m looking at you George Foreman Grill).
The real thing that we are all looking for in these “new and improved” gadgets and gizmos is simplicity. The ironic thing about all of the clutter that fills our countertops is that most of us already own a piece of equipment that can make our meal times easier.
It’s called a sheet pan.
The best sheet pans
In truth, it’s called a half sheet pan. Full sheet pans are enormous things that would never fit into home ovens and are an even bigger beast to try to store.
Half sheets pans are a much more manageable size and perfect for just about any application. Now, I have some pretty strong opinions about sheet pans.
In my opinion there are only 2 kinds of half sheet pans; the kind that restaurants use and the kind you should never ever buy.
Anyone who has ever worked in a commercial kitchen will know these heavy duty aluminum sheet trays.
They are thick and durable, they can go in the oven, in the freezer or on the grill and never warp. They are light and easy to clean and the light color of aluminum keeps things from burning in the oven (seriously, if you have dark pans, get rid of them).
And they last forever. I have at least half a dozen, but the average person probably only needs two or three. You can find them at a restaurant supply store and of course online.
My favorite thing to do with my sheet pans is make dinner. Roasted meats and veggies are perfectly cooked all together on this tray and cleanup is a cinch. Wrap the tray in foil to make your life even easier.
This recipe landed on our table last night straight from the oven to the table, all on one glorious pan.
You can use any cut of chicken with a bone in it for this recipe. And if that can of paprika in your cabinet is older than 6 months old, go buy a new can. It’s worth it.
- 8 chicken thighs
- 1 lemon juiced
- 2 tsp kosher salt divided
- 1 teaspoon fresh pepper divided
- 2 teaspoons dried oregano divided
- 1 teaspoon paprika
- 1/2 cup olive oil divided
- 6 fresh tomatoes cut into wedges
- ½ large red onion cut into wedges
- 5 garlic cloves peeled
- Hot buttered Pasta to serve
- Parmesan cheese to serve
- Whisk together the lemon juice, half of the salt, half of the pepper, half of the oregano, all of the paprika and half of the olive oil in a small bowl. Place the chicken in a zip top bag and pour the marinade on top. Store the chicken in the fridge for at least 4 hours or overnight.
- Preheat the oven to 400 degrees. Place the wedged tomatoes, garlic cloves and onions on a foil lined baking sheet and sprinkle with the remaining salt, pepper, oregano and olive oil. Toss to coat. Remove the chicken from the marinade and place on top of the tomatoes. Roast at 400 degrees until the chicken is cooked through and has reached 165 degrees internally.
- Serve the chicken on top of the hot buttered noodles and top with the roasted tomatoes and Parmesan cheese.