Spicy Paprika Chicken with Roasted Veggies
# Spicy Paprika Chicken with Roasted Veggies Hey there, fellow food enthusiasts! 🍽️ Do you ever find yourself standing in your kitchen, staring aimlessly into the fridge, wondering what to whip up for dinner? Well, I've been there too! But fear not, because today I'm sharing a game-changing recipe that’s not only super tasty but also pretty easy to make: **Spicy Paprika Chicken with Roasted Veggies**. This dish is a fabulous combination of succulent chicken, zesty spices, and colorful veggies that'll make your taste buds dance. Ready to spice things up? Let’s go! --- ## Why Paprika? The Spice of Life! So, why are we going all in on **paprika**? This vibrant red spice not only adds a pop of color to our dish but also brings a smoky, slightly sweet flavor that pulls everything together. Seriously, who knew a simple spice could do so much? Ever wondered why chefs rave about it? Because paprika elevates your meals from ‘meh’ to ‘wow’ without needing a ton of extra ingredients. ### A Personal Touch I’ve been experimenting with paprika for years now, and let me tell you, it's like the magic wand of the spice world. For a long time, my go-to was just salt and pepper. What a snooze-fest, right? But once I discovered paprika, it opened up a whole new culinary universe for me. 🌍 So, let's dive into how to make this delicious dish! --- ## Ingredients You’ll Need Here’s the shopping list for our Spicy Paprika Chicken with Roasted Veggies. Grab these goodies, and let’s get cooking! ### For the Chicken: - **4 chicken thighs or breasts** (bone-in and skin-on makes things juicier! 😉) - **2 tablespoons olive oil** - **2 tablespoons paprika** (smoked or sweet, your call) - **1 teaspoon garlic powder** - **1 teaspoon onion powder** - **1 teaspoon cayenne pepper** (adjust if you're not a heat seeker) - **Salt and pepper** (because of course) ### For the Roasted Veggies: - **2 bell peppers** (any color you fancy — the more, the merrier) - **1 zucchini** (or two if you’re feeling wild) - **1 red onion** - **2 tablespoons olive oil** - **Salt and pepper to taste** - **Any other veggies you want!** (carrots, broccoli, you name it!) --- ## Prepping the Paprika Chicken ### Step 1: Marinate, Don’t Wait! First things first—let’s marinate that chicken! Mix the olive oil, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in a bowl. You want a lovely paste. Rub this fabulous mixture all over the chicken, making sure it’s coated evenly. Trust me, this step will make all the difference. I like to marinate mine for at least 30 minutes, but if you have time, let it soak overnight. You'll thank me later. ### Step 2: Veggie Prep Time Now, while your chicken is taking a spa day in the marinade, let's chop up our veggies. Slice the bell peppers and zucchini, and cut the red onion into wedges. Toss them in a bowl with olive oil, salt, and pepper. **Pro tip:** Try not to overthink this part. I mean, who doesn’t love chopping veggies like a pro? Just go with the flow! --- ## Cooking Time: Let's Get Roasting! ### Step 3: Oven Love Preheat your oven to **425°F (220°C)**. Once that's ready, spread your marinated chicken on a baking sheet, skin side up. Arrange those beautiful veggies around the chicken. It’s like they’re holding a veggie party with the chicken as the guest of honor. ### Step 4: Bake Away! Pop that tray into the oven for about **35-40 minutes**. You want that chicken to reach an internal temperature of **165°F (75°C)**. The skin should be crispy and golden, and your veggies should be beautifully charred and tender. The aromas will fill your kitchen, and you might find yourself doing a little happy dance. --- ## Serving Suggestions: Make It Fancy! Once everything is out of the oven and looking spectacular, it’s time to dig in! 🎉 Here are some serving ideas: - **Serve over rice or quinoa** for a hearty meal. - **Throw in some greens** like spinach or arugula for a fresh crunch. - **Drizzle some balsamic reduction** over the roasted veggies for an extra touch of class. Who says you can't be fancy? ### Pair It Up Ever thought about what to drink with this fabulous dish? A nice crisp white wine like a Sauvignon Blanc pairs beautifully with this meal. Or, if you’re a soda person, some sparkling water with a twist of lemon works like a charm. Cheers to that! 🍷 --- ## Tips and Tricks for the Perfect Dish - **Experiment with spices:** Add herbs like thyme or oregano if you're feeling adventurous. Maybe toss in some chili flakes for an extra kick? - **Use a meat thermometer:** It’s a great investment if you cook chicken often. Say goodbye to dry, overcooked chicken! 🙅♀️ - **Leftovers? Yes, please!:** This meal tastes even better the next day, so don’t be afraid to double the recipe for meal prep! --- ## Wrapping It Up: Your New Favorite Recipe And there you have it! **Spicy Paprika Chicken with Roasted Veggies** is not just a dish, it’s an experience. Trust me, your taste buds will thank you, and you’ll feel like a kitchen rockstar. 👍 So, the next time you find yourself in a culinary rut, remember this recipe. Marinate, roast, and enjoy! I can’t wait to hear how yours turns out—seriously, drop a comment or a pic if you give it a go! In the words of my favorite chef (okay, that’s just me), "Food is love, and love is food." Now, go get your cook on!Print
Spicy Paprika Chicken with Roasted Veggies
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delicious combination of succulent chicken marinated in zesty spices, served with colorful roasted veggies.
Ingredients
Scale
- 4 chicken thighs or breasts
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 bell peppers
- 1 zucchini
- 1 red onion
- 2 tablespoons olive oil
- Any additional veggies (carrots, broccoli, etc.)
Instructions
- Marinate the chicken by mixing olive oil, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in a bowl. Coat the chicken evenly with the mixture and marinate for at least 30 minutes.
- Chop the bell peppers, zucchini, and red onion, and toss them with olive oil, salt, and pepper.
- Preheat the oven to 425°F (220°C) and spread the marinated chicken on a baking sheet, skin side up, with the veggies around it.
- Bake for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and charred.
Notes
This dish tastes even better the next day, making it great for meal prep. Pair with rice or quinoa for a heartier meal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
