Pan-Seared Chicken Thighs with Smoky Paprika and Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Juicy chicken thighs pan-seared with smoky paprika and paired with oven-roasted root vegetables for a hearty meal. This American-inspired chicken recipe, ready in about 50 minutes, pairs bone-in, skin-on 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 420 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.

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, cut into wedges red onion
• 1 tbsp leaves fresh thyme
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. In a bowl, toss 3 peeled carrots, 2 peeled parsnips, and 1 large red onion cut into wedges with 1 tbsp olive oil, 1/2 tsp salt, and 1 tbsp fresh thyme leaves until evenly coated. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: Meanwhile, pat dry 4 bone-in, skin-on chicken thighs and rub them evenly with 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Step 3: Place chicken thighs skin side down in the skillet and cook for 6-7 minutes without moving until the skin is crisp and deep golden. Flip thighs and cook for another 6-7 minutes until internal temperature reaches 165°F and juices run clear.
4. Step 4: Remove chicken and let rest for 5 minutes. Finish the roasted vegetables by tossing with 1 tbsp fresh lemon juice and season with additional salt if needed. Serve chicken thighs atop the roasted vegetables.