One-Pan Paprika Chicken Peppers

There's something magical about the aroma of paprika-seasoned chicken roasting in the oven. This One-Pan Paprika Chicken with Peppers and Onions brings together the smoky warmth of paprika with the natural sweetness of bell peppers and onions, creating a symphony of flavors that dance on your palate. As everything roasts together, the vegetables soak up the savory chicken juices while the chicken skin turns irresistibly crisp and golden.

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This European-inspired dish transforms humble ingredients into a memorable meal. The combination of smoked and sweet paprika creates depth of flavor, while the bell peppers and onions caramelize slightly in the oven, developing rich, complex sweetness that complements the savory chicken perfectly. Best of all, everything cooks together on a single pan, allowing the flavors to mingle while simplifying your kitchen cleanup.

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 2 large bell peppers (red, yellow, or orange), sliced into strips
• 1 large red onion, sliced
• 2 garlic cloves, minced
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon sweet paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Prepare the oven

Preheat oven to 425°F (220°C).

Season the chicken

Pat chicken thighs dry with paper towels. Rub with olive oil, smoked paprika, sweet paprika, oregano, salt, and black pepper.

Prepare the vegetables

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.

Combine and season

Nestle the seasoned chicken thighs, skin-side up, among the vegetables. Sprinkle with red pepper flakes if using.

Roast

Roast for 35 minutes, or until chicken is golden, skin is crispy, and juices run clear (internal temperature should reach 165°F/74°C).

Rest and serve

Remove from oven. Let rest 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Achten Sie darauf, dass die Hühnerschenkel nicht zu dicht beieinander liegen, damit sie gleichmäßig garen und die Haut knusprig wird. Das Abtrocknen des Hühnchens vor dem Würzen ist entscheidend für eine goldbraune, knusprige Haut. Die Zitronenspalten verleihen beim Servieren einen frischen Säureakzent, der die reichhaltigen Aromen des Gerichts perfekt ausbalanciert.

Dieses vielseitige Rezept lässt sich leicht anpassen. Verwenden Sie knochenlose Hühnerbrust für eine leichtere Version, reduzieren Sie dabei aber die Garzeit um 5-10 Minuten. Fügen Sie Zucchini, Kirschtomaten oder Champignons in den letzten 15 Backminuten hinzu für mehr Gemüse. Für eine pikantere Version verdoppeln Sie die Menge an roten Chilliflocken oder geben Sie eine fein gehackte frische Chili hinzu.

Servieren Sie dieses Gericht direkt aus dem Ofen mit einer Seite knusprigem Brot, um die köstlichen Säfte aufzutunken. Es passt auch hervorragend zu einem einfachen Reis, Couscous oder gerösteten Kartoffeln. Für ein komplettes Menü servieren Sie einen frischen grünen Salat mit Zitronendressing als Vorspeise und schließen Sie mit einem leichten Dessert wie frischem Obst oder Sorbet ab.

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This One-Pan Paprika Chicken epitomizes comfort food that doesn't sacrifice nutrition or flavor. With its minimal prep work and satisfying results, it's bound to become a regular in your dinner rotation. The combination of smoky paprika, sweet bell peppers, and rich chicken creates a meal that feels both familiar and special - perfect for weeknight dinners or casual entertaining. And the best part? While you enjoy the delicious aromas filling your kitchen, you can relax knowing there's just one pan to clean when dinner is done.

Recipe Questions & Answers

→ Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken breasts or thighs can be used; just reduce the cooking time by 5 to 10 minutes to avoid drying out the meat.

→ What is the best way to achieve crispy skin on the chicken?

Pat the chicken dry and rub it with olive oil before seasoning. Roasting skin-side up at a high temperature helps render the fat and crisp the skin.

→ Are there suitable vegetable substitutions?

You can add or swap in zucchini, cherry tomatoes, or mushrooms for extra variety and flavor alongside the bell peppers and onions.

→ How can I enhance the flavor before cooking?

Marinating the chicken in the spice blend for up to two hours prior to roasting intensifies the smoky and herbal notes.

→ What side dishes pair well with this dish?

Crusty bread, rice, or roasted potatoes complement the robust flavors and make the meal more filling.