Just over 1 hr
Paprika Roasted Chicken & Veggies
- 4 chicken thighs with leg attached, bone in, skin on (or 8 chicken thighs)
- 1/2 red pepper, sliced
- 1 green pepper, sliced
- 2 carrots, cut into thin sticks
- 8 baby potatoes, cut into 8ths
- 1 red onion, sliced
- Long drizzle of Olive Oil
- 2 tbsp maple syrup (or honey)
- 2 tbsp balsamic vinegar
- 1 ½ tbsp paprika
- ½ tbsp smoked paprika
- 1 tsp garlic
- 1 tsp salt
- 15 cracks pepper
- Generous pinch oregano
- 2 cups salad greens
- 4 lemon wedges
- 1 c flat leaf parsley, roughly chopped
- ½ c pitted green Greek olives
Step by Step Instructions
Set the oven to 375° and line a baking sheet with parchment.
Prepare all vegetables as noted above and put them in a large bowl along with the chicken. Add the olive oil, balsamic, paprika, garlic granules, maple syrup, salt, and pepper and toss until evenly coated then pour everything onto the baking sheet. Use a large spoon to spread everything out evenly then sprinkle a generous pinch of oregano over top and pop the pan into the oven for 50 – 55 minutes, until the chicken is crispy and cooked through.
Remove the pan from the oven at the half way point, give the veggies a little stir and spoon a bit of the pan drippings over the chicken, then return the pan to the oven for the remainder of the cooking time.
Check on the pan 10 minutes before it’s set to be done to make sure that the chicken isn’t browning too quickly, and if it is, lower the heat to 350° for the last 10 minutes.
When the chicken is cooked through remove the pan from the oven and scatter the parsley and olives over top. Share the salad greens over 4 plates and serve the veggies on top of the greens.
Place one thigh/leg (or two thighs) on each plate along with a lemon wedge, then sit down and enjoy the delightful flavors of the awesome one-pan-wonder that you created for dinner!