Chicken, One-Pan Meal

Sheet Pan Spring Vegetables + Chicken and Paprika

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Sheet Pan Spring Vegetables + Chicken and Paprika

Serves 6  | Prep Time: 15 minutes | Cook Time: 35-40 minutes

A way to celebrate Spring that’s simple and easy. Sheet pan cooking is versatile and give you the ability to adapt new flavors anytime.


  •  chicken thighs
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 2 tablespoons extra virgin olive oil + more for drizzling
  • 1 bunch asparagus, ends trimmed
  • 1 onion, quartered
  • 1 bunch baby carrots (no need to peel)
  • 1 pound baby potatoes, halved
  • Chopped fresh herbs like parsley, cilantro and mint (optional)
  • Fresh lemon juice

Chef Tips


Step 1

Preheat oven to 450F. Season chicken on both sides with salt. Mix together the spices and olive oil. Rub all over. Set aside. This can be done the night before. 

Step 2

Line a baking tray with baking paper or a silpat (a reusable baking mat). Toss all the vegetables on the tray, drizzle with some olive oil and season with salt. Place chicken on the vegetables and roast for 35-40 minutes or until the chicken registers 165F. Sprinkle on herbs and splash with lemon juice.