Bremmer's Smoked Paprika Chicken with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs coated in smoky paprika and garlic, served with caramelized seasonal vegetables for a balanced meal. This mediterranean-inspired sheet pan ready in about 55 minutes pairs chicken thighs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 20 min Cook: 35 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lb chicken thighs dry with paper towels, then rub with 2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tbsp olive oil. Let sit for 10 minutes.
  2. Step 2: Preheat oven to 425°F (220°C). Dice 2 medium zucchini and 1 red bell pepper into 1-inch pieces, and slice 1 red onion into wedges. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp black pepper on a sheet pan.
  3. Step 3: Arrange chicken thighs skin-side up on the prepared sheet pan with vegetables. Roast for 25-30 minutes until chicken reaches 165°F (74°C) and vegetables are golden at edges.
  4. Step 4: Scatter 1 cup cherry tomatoes and 1 tbsp fresh thyme over chicken and vegetables. Return to oven for 5 minutes until tomatoes soften slightly.
  5. Step 5: Let rest 5 minutes before serving, allowing juices to redistribute and flavors to meld.

Frequently asked questions

How long does Bremmer's Smoked Paprika Chicken with Roasted Vegetables take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bremmer's Smoked Paprika Chicken with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Bremmer's Smoked Paprika Chicken with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bremmer's Smoked Paprika Chicken with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bremmer's Smoked Paprika Chicken with Roasted Vegetables?

Mediterranean sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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