Description

This baked paprika chicken with sweet potatoes is a cozy one-pan dinner packed with smoky flavor and tender roasted vegetables. Juicy chicken thighs, sweet carrots, and rosemary sauce make this an easy weeknight family meal with minimal cleanup. Perfect comfort food recipe for fall or busy evenings.

Ingredients

Scale

3 lb skinless, boneless chicken thighs, fat trimmed
1 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp smoked paprika
2 Tbsp olive oil
3–4 cloves garlic, pressed
1 medium onion, finely chopped
2 lbs sweet potatoes, cut into 1-inch chunks
2 cups baby carrots
2 Tbsp all-purpose flour
1½ cups chicken broth
1 cup apple juice
1½ Tbsp fresh rosemary, finely chopped

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Instructions

1- Preheat oven to 400°F (200°C).

2- Season the chicken. Pat chicken thighs dry with paper towels. Sprinkle evenly with salt, pepper, and smoked paprika, rubbing the seasoning into both sides.

3- Sear for flavor. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until lightly browned (it won’t be fully cooked yet). Remove and set aside.

4- Sauté aromatics. In the same pan, add chopped onion. Cook 3–4 minutes until softened. Stir in pressed garlic and cook 30 seconds until fragrant .

5- Make the sauce. Sprinkle flour over the onions and stir continuously for 1 minute. Slowly pour in chicken broth and apple juice while stirring to prevent lumps. The sauce should begin to thicken slightly and look glossy.

6- Add vegetables. Stir in sweet potatoes, baby carrots, and rosemary. Mix well so everything is coated.

7- Bake. Nestle the chicken back into the pan on top of the vegetables. Transfer to the oven and bake uncovered for 35–40 minutes, until chicken reaches 165°F internally and sweet potatoes are fork-tender.

8- Rest & serve. Let rest 5 minutes before serving. Spoon sauce over the top for extra flavor .

Prep Time: 20 minutes
Cook Time: 35 minutes