Roasted Paprika Chicken with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A one-pan dinner featuring chicken thighs glazed in smoky paprika and roasted alongside tender potatoes and carrots. This american-inspired chicken ready in about 65 minutes pairs Chicken thighs, bone-in skin-on, Olive oil, Smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 1.5 lbs Chicken thighs, bone-in skin-on
• 2 tbsp Olive oil
• 1 tsp Smoked paprika
• 1/2 tsp Garlic powder
• 1/2 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 lb, cut into 1-inch cubes Potatoes
• 1 lb, cut into 1/2-inch thick slices Carrots
• 1, chopped Onion, medium
• 1/2 cup Chicken broth

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels. In a small bowl, mix 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Rub evenly over chicken thighs.
2. Step 2: In a large bowl, toss 1 lb cubed potatoes, 1 lb sliced carrots, and 1 chopped medium onion with 1 tbsp olive oil (remaining from step 1), 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Spread vegetable mixture in a single layer on a baking sheet. Place chicken thighs on top. Pour 1/2 cup chicken broth around the edges. Bake 40-45 minutes until chicken reaches 165°F internal temperature and vegetables are fork-tender.