Smoky Paprika Sheet Pan Baked Boneless Chicken Thighs
Some weeknights just call for effortless, quick, and easy. Maybe a tasty and healthy dinner you don't have to think too hard about... Enter these quick baked boneless chicken thighs. Just grab your pan, pre-heat your oven, and you'll be jet set to make this easy dinner idea that's low on labor and high on flavor.
Equipment
sheet pan
Ingredients
- 1 pack Boneless skinless chicken thighs - I roasted a pack of six pieces
- 3 large Colorful bell peppers - sliced lengthwise into strips
- 1 large Red onion - sliced
- 6 cloves Garlic - smashed
- 1 tsp Smoky paprika
- 1 tsp Coarse sea salt and cracked pepper
- 2 tsp Dried parsley plus more chopped fresh parsley
- 2 tbsp Fruity olive oil
Instructions
- Pre-heat oven to 375°F and begin seasoning chicken thighs. Season both sides well with coarse sea salt, fresh cracked pepper, and good pinches of smoky paprika. This helps to bring a slight smokiness and lots of great color to the chicken.
- Place sliced onions, bell peppers and crushed garlic cloves all over and around the chicken. Season the veggies with another little dash of sea salt, if desired. Drizzle everything with olive oil. This will help to prevent the skinless thighs from drying out as they roast. Now sprinkle everything with dried parsley and/or fresh parsley, if available. Finish off with another little pinch of paprika for good color, if desired.
- Set the sheet pan straight into the oven and bake for 20 to 30 minutes until chicken is juicy and cooked through. Serve over steamed rice or your favorite pasta! Brighten everything up with a squeeze of fresh lemon juice over the top, if desired.
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