Williams' Sheet Pan Smoked Paprika Chicken with Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy-skinned chicken thighs roasted with smoked paprika and rosemary on a single sheet pan for effortless weeknight dinners. This mediterranean-inspired sheet pan ready in about 38 minutes pairs 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 340 calories and feeds 2, 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: 28 min Serves 2 Mediterranean cuisine 340 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry and season with 1/2 tsp salt, 1 tbsp smoked paprika, and 1/2 tsp black pepper. Toss with 2 tbsp olive oil until evenly coated.
  2. Step 2: Arrange chicken skin-side up on a sheet pan. Scatter 2 minced garlic cloves and 1 tsp chopped fresh rosemary around the chicken. Squeeze 1/2 lemon over everything, then drizzle with remaining 1 tbsp olive oil.
  3. Step 3: Roast for 25-28 minutes until chicken is golden brown, crispy, and internal temperature reaches 165°F. Rest for 5 minutes before serving.

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Frequently asked questions

How long does Williams' Sheet Pan Smoked Paprika Chicken with Rosemary take to make?

Total time is about 38 minutes (10 min prep + 28 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Williams' Sheet Pan Smoked Paprika Chicken with Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Williams' Sheet Pan Smoked Paprika Chicken with Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Williams' Sheet Pan Smoked Paprika Chicken with Rosemary for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Williams' Sheet Pan Smoked Paprika Chicken with Rosemary?

Mediterranean sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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