Smoky Paprika Chicken with Mushrooms & Roasted Peppers
A flavorful and easy sheet-pan chicken dinner blended with smoked paprika, mushrooms, and roasted peppers.
Ingredients
Chicken and Vegetables
- 6 pieces boneless, skinless chicken thighs about 25 oz, trimmed of fat and halved
- 1 piece yellow onion thinly sliced
- 1 piece red bell pepper thinly sliced
- 1 piece yellow bell pepper thinly sliced
- 1 piece orange bell pepper thinly sliced
- 1.5 cups sliced mushrooms (white or cremini)
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 cup chicken broth (240 ml)
- 1 tablespoon apple cider vinegar (or lemon juice)
Seasoning Mix
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic
For Garnish
- 0.25 cup chopped fresh parsley
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
- Slice chicken thighs in half for faster, even cooking. In a large bowl, toss chicken with smoked paprika, sweet paprika, salt, black pepper, and red pepper flakes. Let sit while you prep the vegetables.
- In another bowl, mix onion, bell peppers, mushrooms, and garlic. Add olive oil, tomato paste, chicken broth, and apple cider vinegar. Toss to coat.
Cooking
- Spread the vegetable mix on the sheet pan. Nestle the seasoned chicken among the vegetables without overcrowding. Use two pans if needed.
- Roast for 25–30 minutes, turning once halfway, until chicken reaches 165°F (74°C) and vegetables are tender and caramelized.
- Let rest for 5 minutes, then sprinkle with chopped parsley and serve.
Notes
Pat chicken dry for better browning. Don't crowd the pan; give pieces space to roast. Turn once for even color. Adjust salt before serving.