Sheet Pan Southern Bistro Chicken with Mac and Cheese Tots

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 developed and reviewed.

Juicy sheet pan roasted chicken paired with crispy baked mac and cheese tots for a Southern-inspired comfort meal. This American-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 35 min Serves 4 American cuisine 600 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in chicken thighs
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
12 oz frozen mac and cheese tots
2 tbsp fresh parsley chopped

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Instructions

Step 1: Preheat oven to 425°F and line a large sheet pan with foil.
Step 2: In a small bowl, mix 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
Step 3: Pat dry 4 bone-in chicken thighs and rub the spice mixture evenly over all sides of the chicken.
Step 4: Arrange the chicken thighs on one side of the sheet pan and spread 12 oz frozen mac and cheese tots on the other side.
Step 5: Roast in the oven for 30-35 minutes until chicken reaches 165°F internal temperature and tots are golden and crispy.
Step 6: Sprinkle with 2 tbsp chopped fresh parsley before serving.