Sheet Pan Paprika Chicken and Potatoes

March 8, 2019

There’s something about Sunday dinner. It feels more special than Saturday, more meaningful than Tuesday, and more comforting than any holiday.

It’s a last hurrah to the weekend, a chance to chat about the week ahead, and a rare opportunity when the whole family might actually be home at the same time.

This sheet pan chicken idles in the oven a bit longer than preferred for a weeknight, but it’s perfect for the final day of the weekend- when you’d like to sit with a glass of wine before dinner.

It combines the most comforting of classics- chicken and potatoes- so that you don’t have to spend one ounce of mental energy on a taste analysis of the meal.

You can focus all your energy on the people at the table instead.

Let’s Make Sheet Pan Chicken and Potatoes

When chicken rubbed with fragrant fennel and smoky paprika mingles with crisp, creamy red potatoes, your brain doesn’t think far beyond yum-my.

You can use chicken thighs, chicken breasts, or, preferably, an assortment of cuts so that everyone can pick what they like. Just make sure it’s all bone-in, skin-on chicken for the best flavor.

The juice from jammy, roasted lemons and the freshness from a scattering of parsley might wake up the mind for a second, if only to reassure it that this meal is more delicious than previously thought.

Up close view of roasted paprika chicken and potatoes garnished with parsley.

A simple green salad tossed with a lemon vinaigrette rounds out the meal, and can come together quickly (or slowly, if you’d prefer), while the sheet pan chicken roasts.

This dinner reminds me of something Ina might serve to Jeffrey; something delicious and uncomplicated, something for dads, daughters, spouses and sons.

It’s even more exciting when you have an extra guest, maybe a family member who’s in town or a new friend you can’t wait to show off…

Up close view of roasted paprika chicken and potatoes garnished with parsley.

Feel free to make this any day of the week, but Sunday gives you enough time to go grocery shopping, prep ingredients, and get dinner on the table at a reasonable hour.

Eat dinner early, then linger at the table until late. The meal comes together on one sheet pan so you won’t have many dishes to do.

In fact, the dishes can probably wait until Monday.

WATCH how to make Sheet Pan Paprika Chicken with Potatoes 👇

Sheet Pan Paprika Chicken and Potatoes

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)
Serves: 5
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour

Chicken rubbed with fragrant fennel and smoky paprika combined with crisp, creamy red potatoes and juicy, jammy lemons. All on one sheet pan.


  • 3-4 pounds chicken thighs, drumsticks, halved chicken breasts or a variety (all skin-on, bone-in)
  • 2 lemons, quartered
  • 1.5 lbs red potatoes, halved
  • 1 tablespoon fennel seed
  • 2 teaspoons smoked paprika
  • 1 teaspoon granulated garlic
  • 3/4 teaspoon red pepper flakes
  • 1 teaspoon dark brown sugar
  • 3 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • ½ cup fresh parsley leaves, for serving



Preheat the oven to 425 degrees.


Arrange chicken, lemons, and potatoes on a large baking sheet lined with parchment. Make sure the chicken is skin-side up, pat the chicken dry with paper towels.


Grind the fennel seed (with a mortar and pestle, in a spice or coffee grinder, or chop it with a knife) and place it in a small bowl with the smoked paprika, granulated garlic, red pepper flakes, sugar, salt, pepper, and olive oil.


Smear the spice rub all over the chicken pieces, working it into the nooks and crannies and under the chicken skin. Rub the leftover mixture onto the potatoes and lemons. Make sure everything gets a bit of that spice rub.


Roast for 30-40 minutes total, rotating the baking sheet after 20 minutes (unless you have a convection oven, then no turning necessary!). Cooking time will depend on the cuts of chicken you choose. It’s done when the internal temp of the chicken is 155-160 degrees and the potatoes are tender.


Scatter the fresh parsley on top and let the chicken rest for at least 10 minutes. Squeeze the quartered lemons over everything once cool enough to handle. Transfer to a serving platter and tip any accumulated pan drippings from the baking sheet on top of the chicken. Serve with a lemony green salad if desired.


  • 397 Calories


I would try an earthy (Pinot Noir) or spicy (Tempranillo) red wine to pair with the smoky paprika. A jammier Merlot would also have enough backbone to complement the hearty potatoes. If you'd prefer white, try a lemony Chardonnay that isn't too heavily oaked.

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1 Comment

  • Reply
    March 11, 2019 at 12:52 pm

    This dish looks so amazing!

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