Sheet-Pan Paprika Chicken With Tomatoes and Parmesan

Sheet-Pan Paprika Chicken With Tomatoes and Parmesan

This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can’t remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.

Ingredients

  • 3 pounds bone-in

    skin-on chicken parts, breasts, drumsticks, thighs or a mix

  • Kosher salt
  • 2 tablespoons extra-virgin olive oil

    plus more for drizzling

  • 1 1/2 tablespoons apple cider vinegar

    plus more for serving

  • 2 garlic cloves

    finely grated

  • 1 tablespoon sweet paprika
  • 1 teaspoon Espelette pepper or smoked hot paprika

    pimentón

  • 1 teaspoon dried oregano
  • 1 pint cherry tomatoes

    halved, preferably different colors

  • 1 poblano chile or 1 small green bell pepper

    thinly sliced

  • 1 cup thinly sliced sweet bell peppers

    red, yellow or orange

  • 1/3 cup grated Parmesan
  • 1/4 cup chopped fresh parsley

    for serving

  • Freshly ground black pepper

Directions

  1. 1

    Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.

  2. 2

    In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.

  3. 3

    Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.

  4. 4

    Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don’t disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.

  5. 5

    Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.

Sheet-Pan Paprika Chicken With Tomatoes and Parmesan

Sheet-Pan Paprika Chicken With Tomatoes and Parmesan

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About this Recipe

Craving a deeply savory, weeknight-friendly meal that’s bursting with flavor and color? This Sheet-Pan Paprika Chicken with Tomatoes and Parmesan delivers an effortlessly elegant dinner right from your oven, proving that fresh, vibrant spices make all the difference. It's a dish that looks as good as it tastes, perfect for brightening any table.

The brilliance of this dish lies in its simplicity and the power of fresh ingredients. Roasting bone-in, skin-on chicken with a generous hand of sweet paprika, Espelette pepper, and oregano infuses every bite with a complex aroma. As the chicken roasts, the colorful cherry tomatoes and sweet peppers soften beautifully, absorbing all the rich, savory chicken juices. This sheet-pan method ensures tender, juicy chicken and deeply flavorful vegetables, all with minimal fuss.

You're in for a truly satisfying meal with this sheet-pan chicken. Expect succulent, tender chicken pieces with crisp skin, enveloped in a complex, aromatic spice blend. The cherry tomatoes will burst, mingling their sweet-tart juices with the rich paprika and savory chicken drippings, while the bell and poblano peppers become wonderfully tender and sweet. The grated Parmesan adds a final layer of umami, creating a dish that’s as visually appealing as it is delicious. It’s a straightforward approach to a sophisticated weeknight dinner.

Customization & Serving Ideas

Feel free to mix and match your favorite bone-in, skin-on chicken parts—breasts, drumsticks, or thighs all roast beautifully. If you don't have Espelette pepper, smoked hot paprika (pimentón) is an excellent substitute for that smoky kick. You can also vary the sweet bell peppers, using a mix of red, yellow, and orange for a truly vibrant spread of vegetables.

This sheet-pan masterpiece is perfect for a relaxed weeknight dinner or a casual gathering with friends. Serve it straight from the pan, inviting everyone to enjoy the rich, saucy tomatoes. It pairs wonderfully with crusty bread to soak up every last drop, or alongside creamy polenta or fluffy couscous for a complete meal. A sprinkle of fresh parsley at the end brightens the flavors and adds a final pop of color.

Frequently Asked Questions