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Sheet Pan Paprika Chicken Thighs and Roasted Tomatoes
A quick and easy one pan dinner with chicken thighs, tomatoes, onions and garlic. Perfect over pasta or rice.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
- 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.