Whole 30 Whole30 Smoked Paprika Chicken and Roasted Vegetables
Few weeknight dinners deliver this much flavor with so little fuss — smoky, golden-skinned chicken roasted alongside colorful bell peppers, zucchini, and burst cherry tomatoes, all on a single sheet pan. The smoked paprika does serious heavy lifting here, coating the chicken in a bold, earthy crust that crisps up beautifully at 425°F while the vegetables caramelize at the edges. What really sets this apart is the quick pan sauce: coconut aminos and red wine vinegar get scraped up with the drippings right on the stovetop, creating a glossy, savory finish that ties everything together without a drop of soy or added sugar. Coconut aminos are the key swap that keeps this dish compliant — they bring that deep, umami richness you'd normally get from soy sauce, and they're completely program-friendly. Everything in this recipe is whole, recognizable, and straightforward, which means no label-reading stress and no last-minute substitutions. It serves four, so it's just as practical for a family dinner as it is for meal-prepping lunches through the week. Finish it with a scatter of fresh parsley and you've got a plate that looks like it took far more effort than it did.
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the vegetables
- 1 medium zucchini, cut into 1-inch half-moons
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp salt
For the pan sauce
- 2 tbsp coconut aminos
- 1 tbsp red wine vinegar
- ½ tsp smoked paprika
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or leave unlined for better browning.
- 2
In a small bowl, stir together 2 tsp smoked paprika, garlic powder, onion powder, dried oregano, 1/2 tsp salt, and black pepper. Pat the chicken pieces dry with paper towels, then rub them all over with 2 tbsp olive oil and the spice mixture, pressing it into the skin.
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