Spanish Paprika Chicken
Smoked Spanish paprika and the classic sofrito trio of onion, garlic, and tomato come together in this easy sheet pan paprika chicken. Chicken leg quarters roast skin-side up, crisping beautifully while the veggies release their juices and swim in the drippings below. Make a pan of saffron rice or pick up some crusty bread for soaking it all up!
Servings: 4
Ingredients
- 4 bone-in skin-on chicken leg quarters
- 1 tablespoon Spanish smoked paprika, divided
- 1 tablespoon chopped thyme leaves, divided
- Kosher salt
- Freshly ground black pepper
- 4 Roma tomatoes, quartered lengthwise
- 2 red onions, cut into 1/2-inch wedges
- 2 red bell peppers, cut into 1/2-inch wedges
- 8 garlic cloves peeled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar, divided
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Get ready. Arrange a rack in the top third of the oven and preheat to 375°F.
- Season the chicken. Pat the chicken dry and season all over with 2 teaspoons paprika, 1 teaspoon salt, about 1/2 teaspoon freshly ground black pepper, and 1 teaspoon of the thyme leaves. Place in a rimmed baking sheet and set aside while prepping the vegetables.
- Add the vegetables. Add the tomatoes, onions, peppers, garlic cloves, olive oil, remaining 1 teaspoon of paprika, remaining 2 teaspoons of thyme, and 1 tablespoon of the sherry vinegar around the chicken. Toss everything until evenly coated with oil and spices, then spread the vegetables into an even layer in the pan, arranging the chicken on top, skin-side up.
- Roast. Bake for 1 hour, until the chicken is nicely browned, the vegetables are tender and charred at the edges, and plenty of flavorful juices have collected in the pan. Chicken legs are at their most tender at an internal temperature of 185 to 195°F. After an hour roasting, the vegetables should be tender, have released their juices, and just started to char at the edges. The chicken skin should be browned and crisp. If the chicken needs more color after an hour, broil for 1 to 3 minutes, watching closely.
- Finish and serve. Drizzle with the remaining 1 tablespoon sherry vinegar, then sprinkle with chopped parsley, and serve.
Notes
Nutrition
Calories: 404kcal | Carbohydrates: 14.9g | Protein: 23.6g | Fat: 28.2g | Saturated Fat: 6.7g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 13.7g | Trans Fat: 0.1g | Cholesterol: 119.8mg | Sodium: 120.1mg | Potassium: 703mg | Fiber: 4g | Sugar: 6.7g | Vitamin A: 3613.1IU | Vitamin C: 96.4mg | Calcium: 59.8mg | Iron: 2.4mg
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