Sheet Pan Garlic Paprika Chicken with Zucchini and Broccoli

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs roasted with garlic and paprika, accompanied by crisp-tender zucchini and broccoli on a single sheet pan. This American-inspired chicken recipe, ready in about 40 minutes, pairs Chicken thighs, Zucchini, Broccoli 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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place chicken thighs in a single layer on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, then sprinkle with 2 minced garlic cloves, 1 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Toss to coat evenly.
  2. Step 2: Arrange zucchini and broccoli around the chicken on the same sheet pan. Drizzle with remaining 1 tbsp olive oil, then sprinkle with remaining 2 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper.
  3. Step 3: Roast for 25-30 minutes, flipping chicken halfway through, until chicken is golden brown and internal temperature reaches 165°F (74°C), and vegetables are tender with slight browning.