Texas-Style Smoked Paprika Chicken with Roasted Vegetables

Tender chicken thighs paired with caramelized root vegetables in a smoky paprika-infused sauce.

Cuisine: American

Category: One Pot

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

• 1.5 lbs chicken thighs
• 3 tbsp olive oil
• 1.5 tsp smoked paprika
• 4 medium carrots
• 2 medium parsnips
• 1 large onion
• 4 cloves garlic
• 1 cup chicken broth
• 2 tbsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering, then sear chicken thighs for 3-4 minutes per side until golden brown.
2. Step 2: Add 1.5 tsp smoked paprika to the skillet, stirring to coat the chicken, then add 1 large diced onion and 4 minced garlic cloves. Cook for 2 minutes until fragrant, stirring constantly.
3. Step 3: Add 4 medium peeled and chopped carrots, 2 medium peeled and chopped parsnips, and 1 cup chicken broth to the skillet. Scatter 2 tbsp fresh thyme over the top, cover with a lid, and transfer to the oven. Bake for 30 minutes until vegetables are tender and chicken reaches 165°F (74°C) internal temperature.
4. Step 4: Remove lid and let chicken rest for 5 minutes before serving with the roasted vegetables and pan juices.