One-Pan Paprika Chicken with Peppers (Printable View)

Juicy paprika-seasoned chicken roasted with sweet peppers and onions for an easy, flavorful one-pan dinner.

# What You’ll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil

→ Vegetables

03 - 2 large bell peppers (red, yellow, or orange), sliced into strips
04 - 1 large red onion, sliced
05 - 2 garlic cloves, minced

→ Spices & Seasoning

06 - 1 1/2 teaspoons smoked paprika
07 - 1/2 teaspoon sweet paprika
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon kosher salt
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving

# How To Make It:

01 - Preheat oven to 425°F (220°C).
02 - Pat chicken thighs dry with paper towels. Rub with olive oil, smoked paprika, sweet paprika, oregano, salt, and black pepper.
03 - Arrange sliced bell peppers, onion, and minced garlic in a single layer on a large baking sheet or oven-safe skillet. Drizzle with a little olive oil and toss to coat.
04 - Nestle the seasoned chicken thighs, skin-side up, among the vegetables. Sprinkle with red pepper flakes if using.
05 - Roast for 35 minutes, or until chicken is golden, skin is crispy, and juices run clear (internal temperature should reach 165°F/74°C).
06 - Remove from oven. Let rest 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Best Practices:

01 -
  • The skin gets impossibly crispy while the meat stays juicy, which honestly feels like magic happening in your oven.
  • Everything cooks together, so the peppers soak up chicken juices and the onions caramelize into sweet little pockets of flavor.
  • It's the kind of meal that looks fancy enough for guests but requires almost zero stress once it hits the oven.
02 -
  • Wet chicken will steam instead of roast, so that paper towel step is non-negotiable if you want crispy skin.
  • Don't arrange the vegetables directly under the chicken; they need some air circulation, so let them be the foundation layer that the chicken sits on top of.
  • If your oven runs cool, this might take 40 minutes instead of 35, so trust the visual signs over the clock.
03 -
  • If you're marinating the chicken ahead of time, even just 30 minutes makes a noticeable difference in how the flavors settle into the meat.
  • Let your chicken come to room temperature for 15 minutes before cooking so it roasts evenly instead of having a raw center and overcooked exterior.
  • Save every drop of those pan juices; they're liquid gold for drizzling over whatever starch you're serving alongside this.
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