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A whole roasted paprika chicken presented in a rustic cast iron skillet, showcasing its crispy, golden-brown skin and garnished with fresh herbs.

One-Pan Paprika Chicken (Crispy & Juicy)

This One-Pan Paprika Chicken features juicy, tender chicken with incredibly crispy skin, roasted to perfection with vibrant vegetables and a smoky paprika seasoning. An easy, flavorful, and complete weeknight meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs about 4-6 thighs
  • 1 large red bell pepper chopped into 1-inch pieces
  • 1 large yellow bell pepper chopped into 1-inch pieces
  • 1 large red onion cut into wedges
  • 3 tablespoons olive oil divided
  • 1 tablespoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1.5 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground

Equipment

  • 1 Large Rimmed Baking Sheet
  • 1 Mixing bowls

Method
 

  1. Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, combine the chopped bell peppers and red onion. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Spread in an even layer.
  2. Thoroughly pat the chicken thighs dry with paper towels.
  3. In a small bowl, mix together the smoked paprika, sweet paprika, garlic powder, dried oregano, 1.5 teaspoons of salt, and 1/2 teaspoon of black pepper.
  4. Drizzle the chicken thighs with the remaining 2 tablespoons of olive oil. Sprinkle the spice mixture evenly over all sides of the chicken, rubbing it into the meat and under the skin where possible.
  5. Arrange the seasoned chicken thighs, skin-side up, on top of the vegetables on the baking sheet.
  6. Roast for 30-35 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. The internal temperature of the chicken should read 165°F (74°C) on an instant-read thermometer.
  7. Remove from the oven and let the chicken rest for 5 minutes before serving. Serve hot with the roasted vegetables from the pan.

Notes

For Extra Crispy Skin: Make sure you pat the chicken thighs completely dry before adding the oil and spices. This is the most important step for achieving a crispy finish.
Pan Choice: Use a large enough pan to ensure the vegetables are in a single layer. This allows them to roast rather than steam.
Variations: Feel free to add other vegetables like baby potatoes (cut in half), broccoli, or asparagus during the last 15-20 minutes of cooking.