I heard from so many of you that you loved and have already created our Sheet Pan Ranch Chops and Veggies this week in your kitchens. It makes me so happy to hear that you are enjoying these recipes so I thought I would experiment with another sheet pan combination this week and it ended up being an even bigger hit than the last one! This Sheet Pan Lemon Paprika Chicken with Brussels Sprout & Potatoes tastes like a well-seasoned rotisserie chicken with oven roasted veggies that my daughter proclaimed was my best creation in the kitchen yet.
I wanted to take the flavors that I loved so much in that Lemon Paprika Chicken that was swimming in a beautiful white wine sauce, a beautiful Sunday meal, and translate those flavors in a basic weeknight meal that could be all slid onto a pan and ready for a family in 30 minutes. With a basic marinade of lemon juice, olive oil, garlic, thyme, and paprika this creates a flavorful skin on the kitchen and a beautiful color on it too.
The potatoes and brussels sprouts are diced and tossed in a simply with olive oil, salt, and pepper, but taste rich and heavenly thanks to that chicken fat that they swim in.
This weekend we hosted a family of six for the first time to share a meal with them. Serving ten people can sounds a little intimidating for a meal, but I didn’t want to revert to just ordering a pizza for the evening. I doubled this recipe and there was hardly a speck left. Not only did the parents love it, but I had six happy kiddos that loved it too! Thanks to the parchment paper lining underneath, it made for an easy clean-up so we could really enjoy our time with our friends.
Do make sure to finish the chicken with your broiler. Not only does it create that crispy skin, resembling fried chicken, but it also gives a little delicious charred taste to your veggies. Make sure you keep an eye on it and watch out for the sizzle, wearing protective oven mitts when pulling out. If you are entertaining and doing two pans, just rotate the pans under the broiler so they both have crispy skins. I also rotated them halfway through to make everything was heated evenly. It ended up being a gorgeous dish to share with friends that I can’t wait to share again with more people that share our table.
This is, TRULY, my new favorite dish and I’m so proud to share it with you today! I hope you love this delicious flavor combination as much as we did!
- 6-8 bone-in chicken thighs
- 3 tablespoons olive oil
- Salt and fresh ground pepper, to taste
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- Zest & juice of one lemon
- 5 garlic cloves, divided
- 1 pound baby potatoes (I used golden potatoes)
- 1 pound brussels sprouts, trimmed and halved
- Olive oil, salt, & pepper (to taste)
- In a mixing bowl mix together olive oil, salt, pepper, paprika, thyme, lemon zest, lemon juice, and two minced garlic cloves.
- In a resealable bag, pour these ingredients into the bag with the chicken thighs, rubbing the mixture evenly over all the chicken. Refrigerate for two hours.
- Preheat your oven for 450 degrees.
- Dice and cut your veggies and toss them in a bowl with olive oil, salt, and pepper (to taste).
- On a parchment lined sheet pan, spread the prepared vegetables out on the pan. Remove the chicken from the fridge and create holes in the veggies to nestle your chicken, doing your best to keep everything in a single layer for even cooking.
- Bake for 25-30 minutes. Switch your oven to BROIL and broil on high for 3-5 minutes, watching carefully to make sure the skin does not burn.
- Allow your chicken to rest for 5-10 minutes to retain full flavor and juices.