This Paprika Chicken Sheet Pan Dinner is the ultimate easy weeknight meal that the whole family will love! It’s got all the delicious flavour of a slow-cooked chicken dinner but it’s on the table in 30 minutes or less!
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Hey guys, I’m back today with another delicious recipe – this time it’s one of our family’s absolute favourite weeknight meals: Paprika Chicken Sheet Pan Dinner!
I love a good sheet pan meal, especially on busy weeknights when everyone’s getting home late and we’re pressed for time. I’ve shared many of my favourite easy meals with you before, like this One Pot Pepperoni Pizza Pasta, or this Italian Sausage Sheet Pan Dinner, and while quick and easy meals are a dime a dozen these days, HEALTHY quick and easy meals are sometimes a rare find.
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I don’t know about you but I want to get my kids eating as many vegetables as possible each day and sheet pan dinners are my latest favourite way to do that. Think about it – you just chuck as may different veggies on a baking sheet as you can with some spices and olive oil, add some protein, and you’ve got a delicious meal that’s not only packed with flavour but also packed with nutrition.
We love root vegetables in our family, and not just in the fall and winter when they’re the most popular. We eat sweet potatoes and beets all year around if we can get our hands on them, and of course carrots too. This is a particularly popular meal in the colder months of the year, but we’ve been known to enjoy this Paprika Chicken Sheet Pan Dinner in the middle of the summer too. It’s THAT good!
I almost always use chicken thighs when I make this dish, sometimes bone-in and skin-on and sometimes boneless skinless (adjust the cooking time accordingly and use a meat thermometer!), but I’ve also made this Paprika Chicken Sheet Pan Dinner with some boneless skinless chicken breasts I happened to have on hand one day and it was just as delicious. Be sure to use your meat thermometer to ensure the chicken is cooked through before serving, especially if you’re using different cuts of chicken than the recipe calls for, and adjust your baking time accordingly.
I’ve made this Paprika Chicken Sheet Pan Dinner so many times I could probably make it in my sleep, and my family isn’t sick of it yet! And the reward of watching your children gobble down their veggies at dinner time is almost as good as the reward of only having one pan to wash at the end of the evening. Or maybe it’s better, I don’t know. I’ll let you decide.
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My best advice when making this dish is to make sure the vegetable pieces are all approximately the same size, just to make sure they cook evenly. You’ll find that the veggies get a touch crispy on the outside and they stay nice and soft on the inside, just the way we like them!
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I hope you enjoy this Paprika Chicken Sheet Pan Dinner recipe! Let me know in the comments below, what’s YOUR family’s favourite easy weeknight meal?
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Looking for more recipes like this? You’ll love these!
- Lemon Chicken Sheet Pan Dinner
- Italian Sausage Sheet Pan Dinner
- Easy Chicken Sausage Sheet Pan Dinner
- Easy Sheet Pan Steak Fajitas
- Easy Pork Chop Sheet Pan Dinner
Recipe Video
Watch the video below to see exactly how I make this great weeknight meal. You can find more delicious recipe videos on my YouTube channel.
Paprika Chicken Sheet Pan Dinner
Ingredients
- 1 medium sweet potato peeled and chopped into cubes
- 1 large beet peeled and chopped into cubes
- 4-5 small white onions quartered
- 2 medium carrots chopped
- 8 small potatoes quartered
- 5 cloves garlic
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2-3 tablespoon olive oil
- 4 large chicken thighs bone-in, skin-on
- salt and pepper to taste
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon olive oil
- chopped cilantro for garnish, if desired
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Add the chopped sweet potato, beet, onions, carrots and potatoes to a large baking sheet, along with the garlic cloves.
- Sprinkle the smoked paprika, salt and pepper, and thyme over the veggies, drizzle with the olive oil and toss well to coat.
- Add the chicken thighs to the sheet pan and rub the salt and pepper and paprika into the tops of the chicken thighs, drizzling them with olive oil.
- Bake for 25-30 minutes at 425 degrees Fahrenheit or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Serve immediately for an easy weeknight meal!
Nélia says
Thank you for this recipe I made last night for dinner was amazing and easy so flavour love it 😊
Chrissie says
So glad you liked it! Thanks for leaving a comment!!
Julia says
This was delicious! The recipe is quick, easy, and reheats well. Definitely going into a regular dinner rotation at my house 🙂
The Busy Baker says
So glad you love it as much as we do! Thanks for the positive feedback! 🙂