Sheet Pan Paprika Chicken Recipe

Introduction

This Sheet Pan Paprika Chicken recipe is a simple, flavorful way to enjoy a full meal with minimal cleanup. Juicy chicken thighs are marinated in a smoky paprika yogurt sauce, then roasted alongside tender potatoes and fresh broccoli for an easy, satisfying dinner.

Ingredients

• 1 cup Greek yogurt
• 3 tablespoons olive oil (divided)
• 1 tablespoon sweet paprika
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 clove garlic (pushed through a garlic press)
• 1 teaspoon salt (divided)
• ¼ teaspoon black pepper
• 5 chicken thighs (skin-on and bone-in)
• 1 ½ pound baby potatoes (yellow, halved)
• 2 cups broccoli (cut into florets)
• ¼ cup dill (for serving)

Instructions

1. Step 1: In a small bowl, mix together the Greek yogurt, 1 tablespoon olive oil, sweet paprika, garlic powder, smoked paprika, garlic, ½ teaspoon salt, and black pepper to create the marinade.
2. Step 2: Add the chicken thighs to a medium bowl and stir in ¾ of the yogurt marinade. Cover and let the chicken marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
3. Step 3: Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
4. Step 4: In a large bowl, toss the halved baby potatoes and broccoli florets with the remaining 2 tablespoons of olive oil and ½ teaspoon salt.
5. Step 5: Spread the vegetables evenly on the prepared sheet pan. Nestle the marinated chicken thighs among the vegetables.
6. Step 6: Bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Step 7: Remove from the oven, then drizzle the remaining yogurt marinade over the chicken and vegetables. Sprinkle with fresh dill and serve immediately.

Tips & Variations

• For extra crisp skin, broil the chicken for the last 2-3 minutes of cooking—watch closely to avoid burning.
• Swap broccoli for your favorite vegetables like green beans or asparagus depending on the season.
• If you prefer less smoky flavor, reduce the smoked paprika or omit it completely.
• Serve with warm crusty bread to soak up the delicious marinade drizzled over the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through to preserve the chicken’s texture. Avoid microwaving if possible, as it can make the chicken skin soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs work well and cook slightly faster; reduce baking time by about 5-7 minutes to prevent drying out.

Is it possible to prepare this recipe without Greek yogurt?

You can substitute Greek yogurt with sour cream or buttermilk, but keep in mind that the tangy flavor and thick texture of Greek yogurt contribute to the marinade’s richness and tenderness.

Sheet Pan Paprika Chicken Recipe

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4.5 from 126 reviews

This Sheet Pan Paprika Chicken recipe features juicy, marinated chicken thighs baked alongside tender baby potatoes and broccoli. The dish is enhanced with a flavorful Greek yogurt and paprika marinade, resulting in a healthy, one-pan meal that’s easy to prepare and perfect for weeknight dinners.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 55 minutes (including marinating time)
• Yield: Serves 4 to 5 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Marinade

• 1 cup Greek yogurt
• 3 tablespoons olive oil (divided)
• 1 tablespoon sweet paprika
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• 1 clove garlic (pushed through a garlic press)
• 1 teaspoon salt (divided)
• ¼ teaspoon black pepper

Main Ingredients

• 5 chicken thighs (skin-on and bone-in)
• 1 ½ pound baby potatoes (yellow, halved)
• 2 cups broccoli (cut into florets)
• ¼ cup dill (for serving)

Instructions

1. Mix Marinade: In a small bowl, combine the Greek yogurt, 1 tablespoon olive oil, sweet paprika, fresh garlic, garlic powder, smoked paprika, ½ teaspoon salt, and black pepper until smooth and well blended.
2. Marinate Chicken: Place the chicken thighs in a medium bowl and stir in ¾ of the prepared yogurt marinade. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate the meat.
3. Preheat Oven: Preheat your oven to 400°F (205°C) and line a large sheet pan with parchment paper for easy cleanup.
4. Prepare Vegetables: In a large bowl, toss the halved baby potatoes and broccoli florets with 2 tablespoons olive oil and ½ teaspoon salt until evenly coated.
5. Assemble Sheet Pan: Spread the vegetables evenly over the lined sheet pan. Nestle the marinated chicken thighs between the vegetables ensuring even spacing for proper cooking.
6. Bake: Place the sheet pan in the preheated oven and bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and roasted.
7. Finish and Serve: Remove the sheet pan from the oven, drizzle the remaining yogurt marinade over the chicken and vegetables, sprinkle with fresh dill, and serve immediately.

Notes

• For best results, marinate the chicken overnight to deepen the flavor.
• Ensure the chicken thighs reach an internal temperature of 165°F to be safely cooked.
• Using parchment paper prevents sticking and makes cleanup easier.
• You can substitute baby potatoes with fingerling or red potatoes if preferred.
• If you like a spicier flavor, add a pinch of cayenne pepper to the marinade.

Keywords: Sheet pan chicken, paprika chicken, baked chicken thighs, easy dinner recipe, one-pan meal, Greek yogurt marinade, roasted vegetables, healthy chicken recipe