Sheet Pan Smoky Paprika Chicken Thighs

Looking for a low-effort dinner that still delivers bold, unforgettable flavor? These Sheet Pan Smoky Paprika Chicken Thighs are juicy, deeply seasoned, and paired with sweet roasted peppers and charred lemon slices that brighten every bite.

It’s a one-pan meal that brings together comfort and vibrancy, ideal for busy weeknights or prepping ahead without sacrificing flavor.

Why You’ll Love This Recipe:

• Smoked paprika infuses the chicken with deep, earthy flavor

• Roasted lemons mellow into sweet-tart caramelized slices

• Sweet bell peppers roast alongside for balance and color

• Sheet pan simplicity means fewer dishes and all-in-one cooking

• Customizable for Whole30, paleo, or low-carb lifestyles

Final Thoughts:

This Sheet Pan Smoky Paprika Chicken with Roasted Peppers & Lemon is everything a weeknight dinner should be: simple, stunning, and bursting with flavor. It’s cozy enough for cold nights and bright enough for spring and summer.

Yield: 4 servings

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Sheet Pan Smoky Paprika Chicken Thighs

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Looking for a low-effort dinner that still delivers bold, unforgettable flavor? These Sheet Pan Smoky Paprika Chicken Thighs are juicy, deeply seasoned, and paired with sweet roasted peppers and charred lemon slices that brighten every bite.

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Ingredients

For the Chicken

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1½ tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp ground cumin
• ½ tsp sea salt
• ¼ tsp black pepper
• Zest of 1 lemon

For the Sheet Pan

• 2 large bell peppers (any color), sliced
• 1 small red onion, sliced into wedges
• 1 lemon, thinly sliced
• 1 tbsp olive oil
• Pinch of salt & pepper

Instructions

1. In a large bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, oregano, cumin, salt, pepper, and lemon zest.
2. Add chicken thighs and toss to coat. Let marinate for 15–30 minutes (or cover and refrigerate up to 24 hours).
3. Preheat oven to 425°F (220°C).
4. On a large sheet pan, toss sliced bell peppers, red onion, and lemon with olive oil, salt, and pepper. Spread in a single layer. Nestle the marinated chicken thighs on top, skin-side up.
5. Roast for 35–40 minutes, or until chicken is golden and registers 165°F internally. For extra crispy skin, broil for 2–3 minutes at the end.
6. Let rest for 5 minutes before serving. Spoon the roasted peppers and lemon alongside the chicken. Garnish with fresh parsley or thyme if desired.

Notes

Use boneless thighs or breasts if preferred—reduce cook time to ~25 minutes

Make it spicy: Add a pinch of cayenne or Aleppo pepper to the spice rub

Want extra veggies? Add halved cherry tomatoes or zucchini in the last 15 minutes

Serve it with: Couscous, rice, crusty bread, or a lemony arugula salad

Nutrition Facts

Calories

616

Sugar

5 g

Protein

37 g

Fat

47 g

Carbs

12 g

Sat. Fat

11 g

Cholesterol

212 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.