Whole 30 Whole30 Smoked Paprika Chicken and Roasted Vegetables

Total time1 hr

Prep time15 min

Cook time45 min

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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Ingredients

4 servings

For the chicken

2 lbs bone-in, skin-on chicken thighs and drumsticks (about 4–6 pieces)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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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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