Paprika Chicken with Peppers (Print)

Juicy paprika-seasoned chicken roasted with bell peppers and onions for a vibrant, savory one-pan dinner.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil

→ Vegetables

03 - 2 large bell peppers (red, yellow, or orange), sliced into strips
04 - 1 large red onion, sliced
05 - 2 garlic cloves, minced

→ Spices & Seasoning

06 - 1½ teaspoons smoked paprika
07 - ½ teaspoon sweet paprika
08 - 1 teaspoon dried oregano
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon kosher salt
11 - ¼ teaspoon crushed red pepper flakes (optional)

→ Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving

# Directions:

01 - Set oven to 425°F (220°C).
02 - Pat chicken thighs dry with paper towels. Rub with olive oil, smoked paprika, sweet paprika, oregano, salt, and black pepper.
03 - 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.
04 - Nestle the seasoned chicken thighs, skin-side up, among the vegetables. Sprinkle with red pepper flakes if using.
05 - Roast for 35 minutes, or until chicken is golden, skin is crispy, and juices run clear. Internal temperature should reach 165°F (74°C).
06 - Remove from oven and let rest 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor as the chicken fat mingles with caramelized vegetables.
  • Bone-in thighs stay juicy and develop that crackling skin while peppers transform into sweet, slightly charred ribbons.
  • It feels fancy enough for unexpected guests but comes together faster than ordering takeout.
02 -
  • Skin-side up matters tremendously, otherwise your chicken skin stays soft and pale, which defeats the entire purpose of using thighs in the first place.
  • Don't crowd the pan or flip things constantly, let the oven do the work and trust that the chicken knows what to do without your interference.
03 -
  • Mix your paprikas and spices together in a small bowl before rubbing the chicken so the seasoning distributes evenly instead of clumping up.
  • The pan juices at the bottom are liquid gold, so either drizzle them over everything or whisk in a splash of broth or wine to create an actual sauce if you're feeling fancy.
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