Paprika Chicken with Potatoes and Greens
Paprika-roasted chicken thighs and golden potatoes with tender zucchini, wilted spinach and a bright lemon finish. An easy, satisfying everyday lunch or dinner.
- dinner
- everyday
- lunch
- meat
- roasted
- roasted chicken
- roasted vegetables
- sheet-pan meal
Shopping options
Most used first · Blue: used in recipe. Gray: left over. Check products to include them.
Springer Mountain Farms All Natural Boneless Skinless Fresh Chicken Thighs
Boneless skinless chicken thighs · 1.5 Pound
Estimated price
100%
Details
Yukon Gold Potatoes
Yukon Gold potatoes · 1.5 Pound
Estimated price
100%
Details
organicgirl Baby Spinach
Fresh baby spinach · 5 Ounce
Estimated price
100%
Details
Fresh Organic Lemon - Each
Lemon · 1 Each
Estimated price
100%
Details
Zucchini
Zucchini · 2 Each
Estimated price
88%
Details
Private Selection® Ground Paprika Shaker
Sweet paprika · 1 Tablespoon
Estimated price
14%
Details
Filippo Berio Olive Oil
Olive oil · 4 Tablespoon
Sale · Estimated price
12%
Details
GARLIC POWDER - SMART WAY - 2 OZ
Garlic powder · 1 Teaspoon
Estimated price
5%
Details
Simple Truth Organic® Ground Black Pepper Shaker
Black pepper · 0.5 Teaspoon
Estimated price
3%
Details
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
Fine salt · 1.5 Teaspoon
Estimated price
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Boneless skinless chicken thighs-1 1/2 pounds
- Yukon Gold potatoes-1 1/2 pounds
- Zucchini-2 each
- Fresh baby spinach-5 ounces
- Lemon-1 each
- Olive oil-1/4 cup
- Sweet paprika-1 tablespoon
- Fine salt-1 1/2 teaspoons
- Garlic powder-1 teaspoon
- Black pepper-1/2 teaspoon
Heat the oven to 425°F, with racks in the upper and lower thirds. Wash your hands with soap and water. Rinse the potatoes, zucchini and lemon under running water, scrubbing the potatoes and removing any damaged areas. Rinse the spinach unless labeled prewashed, and dry the produce well. Cut the unpeeled potatoes into 3/4-inch pieces and the zucchini into 3/4-inch-thick half-moons. Halve the lemon.
Toss the potatoes on one baking sheet with 2 tablespoons olive oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread them in a single layer, with cut sides against the pan where practical. Roast on the lower rack for 15 minutes.
Meanwhile, place the chicken in the mixing bowl without rinsing it. Add 1 tablespoon olive oil, 2 teaspoons paprika, 1/2 teaspoon garlic powder, 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then arrange the thighs unfolded and spaced apart on the second baking sheet. Wash your hands and clean any utensils and surfaces that touched raw chicken.
Keep raw chicken and its juices separate from prepared produce; wash hands and clean any utensils and surfaces that touched it.
After the potatoes have roasted for 15 minutes, turn them with a spatula. Place the chicken on the upper rack and continue roasting both pans for 10 minutes.
Add the zucchini to the potato pan with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Toss carefully, then spread the vegetables out evenly. Switch the pans between racks and roast for another 15–20 minutes, until the potatoes are browned and tender, the zucchini is lightly golden, and the chicken reaches at least 165°F in the thickest part of each thigh. If one pan finishes first, remove it while the other continues cooking.
Use a clean instant-read thermometer to verify that every chicken thigh reaches 165°F; color alone is not reliable.
Transfer the cooked chicken to a clean plate to rest. Add the spinach to the hot chicken pan and toss with the roasting juices using clean tongs. Return the pan to the oven for 2–3 minutes, just until the spinach wilts.
Use clean tongs for the cooked spinach and handle the hot pan carefully.
Add the potatoes and zucchini to the spinach pan. Squeeze the lemon over the vegetables, catching and discarding the seeds, and toss gently. Return the chicken and any resting juices to the pan. Divide the chicken and vegetables evenly among four plates, spooning the lemony pan juices over all four portions.
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