Sheet Pan Quarters Chicken with Smoky Paprika and Garlic

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy chicken quarters roasted on a single pan with a smoky paprika and garlic rub, served alongside roasted potatoes and bell peppers for an easy weeknight meal. This Mediterranean recipe, ready in about 55 minutes, pairs bone-in chicken quarters, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 chicken quarters
• 4 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 large, sliced into quarters red bell pepper
• 1 large, sliced into quarters yellow bell pepper
• 1 lb, halved baby potatoes
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Rub 4 tbsp olive oil evenly over 4 bone-in chicken quarters, then sprinkle the spice mixture over the chicken pieces, massaging to coat thoroughly.
3. Step 3: On a large sheet pan, arrange the chicken quarters skin-side up, then scatter 1 lb halved baby potatoes and 1 large red bell pepper and 1 large yellow bell pepper, each sliced into quarters, around the chicken.
4. Step 4: Drizzle the vegetables with 1 tbsp olive oil and season lightly with salt and pepper. Toss to coat.
5. Step 5: Roast in the preheated oven for 35-40 minutes until the chicken skin is crisp and an internal temperature of 165°F is reached, and the potatoes are tender.
6. Step 6: Remove from oven, let rest 5 minutes, then garnish with 2 tbsp chopped fresh parsley before serving.