Enjoy the simplicity of this Sheet Pan Chicken Thigh Traybake, where tender chicken thighs meet vibrant peppers and onions. Infused with garlic, smoked and sweet paprika, and a touch of chilli flakes.
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Sheet pan meals are one of my favourite things to make for their easy preparation and simplicity. Perfectly seasoned and effortlessly delicious, this one-pan wonder is your ticket to a delicious, low-calorie, satisfying meal, ideal for busy weeknights or leisurely weekends alike.
They offer a convenient way to enjoy wholesome ingredients with minimal cleanup, making them a staple in my kitchen for quick, flavour-packed dinners.
Calories in Smoky Paprika Chicken with Roasted Peppers
This Sheet Pan Chicken Dinner serves 4 and and is 313 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Needed
To make this Smoky Paprika Chicken Sheet Pan Dinner, needs the following ingredients
- Boneless, skinless chicken thighs: These provide tender, juicy bites and cook evenly for a perfect traybake. Trim of any visible fat to keep as lean as possible.
- Garlic: Adds a robust, aromatic depth that enhances the overall flavour. Fresh crushed garlic or lazy jarred garlic can be used.
- Onion: Sweetens and caramelises during roasting, adding a rich, savoury base. Regular or red onions are fine to use here.
- Peppers (red, yellow, and orange): Bring vibrant colour and natural sweetness, balancing the savoury elements. You can use any colour of peppers you like. I used what I had on hand.
- Chicken stock: Keeps the dish moist and adds a layer of savoury flavour. It's essential to use the correct ratio of stock cubes to water, as not all stock cubes are identical. Using too few can lead to a bland, watery broth, while too many may create a stock that's overly salty.
- Olive oil: Helps to brown the chicken and vegetables, adding a subtle, fruity richness.
- Tomato paste (Puree): Concentrates the tomato flavour, adding a tangy, rich depth to the dish.
- Fresh parsley: Provides a fresh, herbaceous contrast, brightening up the final dish.
- White wine vinegar: Adds a touch of acidity, enhancing and balancing the flavours.
- Seasonings:
- Smoked paprika: Infuses the dish with a deep, smoky flavour.
- Sweet paprika: Adds a milder, slightly sweet note.
- Salt and pepper: Essential for bringing out the natural flavours of the ingredients.
- Red chilli flakes: Introduces a hint of heat, adding an exciting kick.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Tips for Perfect Sheet Pan Meals
Achieving the perfect sheet pan meal hinges on key considerations like the size of the sheet pan (baking tray) and ingredient arrangement. To ensure even cooking, opt for a spacious sheet pan to prevent overcrowding, allowing ingredients ample room.
Spread ingredients in a single layer on the sheet pan, ensuring space between each item to prevent steaming and promote proper roasting. This approach facilitates optimal air circulation and heat distribution for uniform cooking. Strategically place larger items towards the centre and smaller ones around the edges to further enhance cooking consistency. With these techniques, you'll craft sheet pan meals with perfectly roasted, flavourful results every time.
Sides for Smoky Paprika Chicken with Peppers
Wondering what sides to serve with this delicious recipe? Here are some of my suggestions.
- Roasted Potatoes: Choose white or sweet potatoes, seasoned to perfection and roasted until golden.
- Mixed Salad: A vibrant blend of fresh greens and crunchy vegetables.
- Rustic Mash with Parmesan: Creamy mashed potatoes with a touch of nutty Parmesan for added richness.
- Quinoa: A nutritious, protein-packed grain with a delicate, nutty flavour.
- Rice or Cauliflower Rice: Opt for a classic side of fluffy rice or a low-carb cauliflower rice alternative.
- Mediterranean Bowl (my personal favourite) : Serve as a bowl meal with rice, kalamata olives, and crumbled salty feta for a delicious Mediterranean twist.
These side dish options complement the flavours and textures of the smoky paprika chicken with roasted peppers, offering a variety of choices to suit different preferences and dietary needs.
More Delicious Sheet Pan and Tray Bake Meals
Looking for some more simple sheet pan and tray bake recipes? Check out these:
See more Traybake and Sheet Pan Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Smoky Paprika Chicken with Peppers
Chicken thighs are preferred for their juicy and tender texture, resulting in a more flavourful and moist end result. Their robust flavour also pairs perfectly with the bold seasoning of black pepper and herbs in this dish.
Chicken thighs are best, however if you prefer to use chicken breast keep in mind that chicken breast tends to cook faster and has a tendency to dry out more easily. To prevent dryness, consider adjusting the cooking time and temperature accordingly, or marinating the chicken breast beforehand to add moisture and flavour.
Olive oil adds the best flavour and ensures vegetables roast beautifully, enriching dishes like smoky chicken with peppers with its distinct taste and enhancing their caramelized finish.
You can use a baking dish instead of a sheet pan, but it's important to ensure that the ingredients are arranged in a single layer without overcrowding. This allows for even cooking and ensures that each ingredient caramelizes and cooks properly, enhancing the overall flavour of dishes like smoky chicken with peppers.
Yes, this dish can be frozen. For best results, allow it to cool completely before transferring individual portions into airtight containers or freezer bags. Ensure each portion is tightly sealed to prevent freezer burn. To reheat, thaw overnight in the refrigerator and then warm gently in the oven or microwave until heated through.
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Recipe Card
Sheet Pan Smoky Paprika Chicken with Peppers
Enjoy the simplicity of this Sheet Pan Chicken Thigh Traybake, where tender chicken thighs meet vibrant peppers and onions. Infused with garlic, smoked and sweet paprika, and a touch of chilli flakes.
Ingredients
- 8 boneless skinless chicken thighs (trimmed of visible fat) - approx 700g/25oz
- 1 tablespoon smoked paprika
- 1 tablespoon of sweet paprika
- 1 teaspoon of sea salt
- ½ teaspoon of black pepper
- ½ teaspoon of red pepper flakes
- 1 medium onion, sliced thinly
- 1 red, yellow and orange bell pepper, sliced thinly
- 1 tablespoon of chopped garlic
- 1 tablespoon of olive oil
- 1 tablespoon of tomato paste (puree)
- 1 cup (240ml) of chicken stock
- 1 tablespoon of white wine vinegar
- ¼ cup (4 tablespoons) of chopped fresh parsley
Instructions
- Preheat the oven to 200°C (fan) / 220°C (conventional) / 425°F / gas mark 7.
- Slice the chicken thighs in half. In a bowl, mix them with smoky and sweet paprika, salt, pepper, and red pepper flakes until evenly coated; set aside.
- On a large sheet pan (baking tray), toss the peppers, onion, and garlic with olive oil until coated. Add the chicken stock, tomato paste, and white wine vinegar, mixing until well combined.
- Spread the mixture evenly on the sheet pan.
- Nestle the seasoned chicken pieces among the peppers and onions.
- Roast for approximately 25 minutes, or until the peppers are softened, and the chicken is cooked through and golden.
- Sprinkle with fresh parsley before serving.
- Serve with your choice of sides and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- Gluten Free Friendly - ensure stock is free of gluten
- Freezer Friendly ❄️
- Whole30 and Paleo friendly
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 313Total Fat 12gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 218mgSodium 935mgCarbohydrates 11gFiber 3gSugar 6gProtein 41g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Emma Hudson says
I made this but added fennel to the roasted veg base. Really good.
Erin says
Delicious! I'll be making this again!