Serious Sheet Pan Chicken with Smoky Paprika and Couscous

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

Tender chicken thighs glazed with a smoky paprika sauce, paired with fluffy couscous and charred bell peppers. This spanish-inspired sheet pan ready in about 60 minutes pairs (6-ounce) thighs chicken thighs, smoked paprika, olive oil 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.

Ingredients

• 8 (6-ounce) thighs chicken thighs
• 2 tbsp smoked paprika
• 3 tbsp olive oil
• 2 large, cut into 1-inch strips bell peppers
• 1 large, cut into 1-inch pieces onions
• 4 cloves, minced garlic
• 1 1/2 cups couscous
• 2 cups water
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, mix chicken with 1 tbsp paprika, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Set aside.
2. Step 2: Toss bell peppers, onions, and garlic with 2 tbsp olive oil, remaining 1 tsp paprika, and remaining 1/2 tsp salt. Spread on a sheet pan, then place chicken on top.
3. Step 3: Roast for 25 minutes, then stir vegetables and flip chicken. Cook 15-20 minutes longer, until chicken is golden and juices run clear. Meanwhile, cook couscous: bring water to a boil, remove from heat, stir in couscous, cover, and let sit 10 minutes. Serve chicken and vegetables over couscous.