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Homemade Sheet Pan Paprika Chicken photo

Sheet Pan Paprika Chicken

This Sheet Pan Paprika Chicken is the ultimate weeknight dinner! Juicy chicken, roasted potatoes, and smoky paprika come together effortlessly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 16 ounces boneless chicken breasts sliced in half
  • 4 tablespoons olive oil divided
  • 1 tablespoon smoked paprika
  • 4 cloves garlic crushed and divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons kosher salt divided
  • ½ teaspoon black pepper
For the Vegetables:
  • 5 medium Yukon Gold potatoes diced
  • 1 medium sweet potato diced
  • 1 medium sweet onion sliced

Equipment

  • Sheet pan
  • Mixing Bowl
  • Knife and cutting board
  • Measuring spoons
  • Spatula or tongs

Method
 

Cooking Instructions:
  1. Step 1: Preheat the Oven
    Preheat your oven to 400°F (200°C) to prepare for roasting.
  2. Step 2: Prepare the Marinade
    In a mixing bowl, combine 3 tablespoons of olive oil, smoked paprika, 2 crushed cloves of garlic, Dijon mustard, lemon juice, 1 teaspoon of kosher salt, and black pepper. Mix well until all the ingredients are combined into a smooth marinade.
  3. Step 3: Marinate the Chicken
    Add the sliced chicken breasts to the marinade, ensuring they are well coated. Let the chicken marinate for at least 15 minutes. If you have more time, marinating for up to an hour will enhance the flavor even further.
  4. Step 4: Prepare the Vegetables
    While the chicken is marinating, prepare your vegetables. Dice the Yukon Gold potatoes, sweet potato, and slice the sweet onion. In a separate bowl, toss the diced potatoes and onions with the remaining tablespoon of olive oil, the remaining 2 crushed cloves of garlic, and 1 teaspoon of kosher salt.
  5. Step 5: Assemble on the Sheet Pan
    Spread the seasoned vegetables evenly on one side of the sheet pan. On the other side, place the marinated chicken breasts. Ensure there is space between the chicken and vegetables for even cooking.
  6. Step 6: Bake
    Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
  7. Step 7: Serve and Enjoy
    Once baked, remove the sheet pan from the oven. Let the chicken rest for a few minutes before slicing. Serve the chicken with the roasted vegetables, and enjoy your flavorful Sheet Pan Paprika Chicken!

Notes

  • For extra flavor, marinate the chicken for an hour if possible.
  • Feel free to swap in your favorite vegetables for a personalized touch.
  • This dish is great for leftovers—store in an airtight container for up to 3 days.