Paprika Chicken Thigh Tray Bake

Here is my favorite chicken thigh tray bake recipe, with crispy-skinned chicken thighs, roasted potatoes, brussels sprouts, carrots, and red onion, all seasoned with Italian herbs and garlic.

This tray bake is my go-to dinner when I need something easy but satisfying. I love that everything cooks on one pan, which means less cleanup and more time to relax after dinner. Plus, the leftovers are great for lunch the next day!

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What Kind of Chicken Thighs Should I Use?

For this tray bake, you’ll want to decide between bone-in or boneless chicken thighs, and both work great depending on your preference. Bone-in thighs tend to stay juicier during the longer cooking time and have more flavor, but boneless thighs cook a bit faster and are easier to eat. As for skin-on versus skinless, I’d recommend keeping the skin on if you can – it gets nice and crispy in the oven and adds extra flavor to the dish. If you’re watching your fat intake, skinless thighs will still turn out tasty, just make sure to check them a few minutes earlier since they can dry out faster without that protective skin layer.

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Options for Substitutions

This tray bake is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Chicken thighs: You can use chicken drumsticks or bone-in breasts instead. Just keep in mind that breasts cook faster, so check them around the 30-minute mark to avoid drying them out.
• Brussels sprouts: Not a fan of brussels sprouts? Try broccoli florets, cauliflower, or green beans instead. They’ll roast up nicely with the same timing.
• Potatoes: Any potato works here – russets, red potatoes, or sweet potatoes are all good options. Sweet potatoes will add a slightly different flavor but pair really well with the seasonings.
• Italian seasoning: If you don’t have Italian seasoning, mix together equal parts dried basil, oregano, and thyme. Or use herbs de Provence for a similar effect.
• Vegetables: Feel free to swap in whatever vegetables you have on hand – bell peppers, zucchini, or parsnips all work great. Just cut them to similar sizes so everything cooks evenly.
• Butter: You can use extra olive oil instead of butter if needed, though the butter does add a nice richness to the finished dish.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with tray bakes is overcrowding the pan, which causes the vegetables to steam instead of roast and get crispy – make sure everything sits in a single layer with a bit of space between pieces.

Cutting your vegetables into different sizes is another common error that leads to uneven cooking, so aim for uniform pieces about 1-2 inches in size, and remember that dense vegetables like carrots should be cut slightly smaller than softer ones like brussels sprouts.

Don’t skip checking the chicken temperature with an instant-read thermometer in the thickest part of the thigh – while 165°F is safe, chicken thighs actually taste better when cooked to 175-180°F since the extra time breaks down the connective tissue and makes them more tender.

Finally, if your vegetables aren’t browning nicely, try removing the chicken once it’s done and giving the vegetables an extra 10 minutes in the oven to caramelize.

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What to Serve With Chicken Thigh Tray Bake?

This tray bake is pretty much a complete meal on its own since you’ve got your protein and veggies all in one pan, but I love adding a simple side salad to round things out. A crisp romaine or mixed greens salad with a lemon vinaigrette cuts through the richness of the chicken and adds a fresh element to the plate. If you’re feeding a crowd or want to make it more filling, some crusty bread or dinner rolls are perfect for soaking up all those tasty pan juices. You could also serve it with a dollop of sour cream or Greek yogurt on the side for extra creaminess.

Storage Instructions

Store: Keep your leftover chicken and veggies in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day, making this a great option for meal prep throughout the week.

Freeze: This tray bake freezes really well for up to 3 months. Let everything cool completely, then portion it out into freezer-safe containers. Just know that the potatoes and brussels sprouts might be a bit softer after freezing, but they still taste great.

Reheat: Warm it up in the oven at 350°F for about 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes. I like reheating in the oven because it helps crisp up the chicken skin again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 95-110 g
• Fat: 85-95 g
• Carbohydrates: 170-190 g

Ingredients

For the seasoning blend:

• 2.5 tsp italian seasoning (I recommend McCormick for the most consistent herb blend)
• 2.5 tsp paprika
• 1.5 tsp garlic powder
• 2 tsp salt
• 0.75 tsp pepper

For the chicken:

• 6 chicken thighs
• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)

For the vegetables:

• 1 lb potatoes (cut into 1-inch chunks to ensure even roasting)
• 1 red onion
• 1 lb brussels sprouts (trimmed and halved for crispy edges)
• 4 carrots
• 3 garlic cloves (freshly minced for best flavor)
• 3 tbsp olive oil
• 1/2 lemon (for squeezing over at the end)

For the garnish:

• fresh parsley

Step 1: Prepare Your Mise en Place and Season the Chicken

• 1 lb potatoes, cut into 1-inch chunks
• 1 lb brussels sprouts, trimmed and halved
• 4 carrots, cut into 2-inch pieces
• 1 red onion, diced
• 3 garlic cloves, freshly minced
• 2.5 tsp italian seasoning
• 2.5 tsp paprika
• 1.5 tsp garlic powder
• 2 tsp salt
• 0.75 tsp pepper

Preheat your oven to 400°F and lightly grease a large roasting pan or baking sheet (a 9×13 inch pan works well for this amount).

While the oven heats, cut your potatoes into 1-inch chunks, halve the brussels sprouts lengthwise, cut the carrots into 2-inch pieces, dice the red onion into chunks, and mince your garlic cloves fresh—this step takes just a few minutes and ensures all vegetables cook evenly.

In a small bowl, whisk together the Italian seasoning, paprika, garlic powder, salt, and pepper to create your spice blend.

Step 2: Season and Prepare the Chicken

• 6 chicken thighs
• 2.5 tbsp butter
• half of spice blend from Step 1

Pat the chicken thighs dry with paper towels—this helps them brown better in the oven.

Rub each thigh generously with softened butter, then coat them evenly with half of your spice blend from Step 1, making sure to season both sides and get some seasoning under the skin if possible.

Set the seasoned chicken aside on a plate while you prepare the vegetables.

Step 3: Toss and Arrange the Vegetables

• prepared vegetables from Step 1
• 3 tbsp olive oil
• remaining half of spice blend from Step 1

In a large bowl, combine all the prepared vegetables from Step 1 (potatoes, brussels sprouts, carrots, onion, and garlic).

Drizzle with olive oil and sprinkle with the remaining half of your spice blend, then toss everything together until the vegetables are evenly coated.

Spread the vegetables in a single layer on your prepared pan, creating a bed for the chicken to rest on—I like to arrange them so there’s good contact with the pan for caramelization.

Step 4: Assemble and Bake

• seasoned chicken thighs from Step 2
• vegetable mixture from Step 3

Nestle the seasoned chicken thighs from Step 2 skin-side up directly onto the vegetable bed, spacing them so air can circulate around each piece.

Place the entire pan in your preheated 400°F oven and bake for 40-45 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the thigh.

The vegetables should be tender and caramelized at the edges when done.

Step 5: Rest and Finish

• 1/2 lemon, for squeezing
• fresh parsley, chopped

Remove the pan from the oven and let everything rest for 5 minutes—this allows the chicken to retain its juices and makes it more tender when served.

Just before serving, give the dish a bright squeeze of fresh lemon juice over the top and scatter with chopped fresh parsley for color and freshness.

I find the lemon cuts through the richness beautifully and brings all the flavors together.

Paprika Chicken Thigh Tray Bake

Delicious Paprika Chicken Thigh Tray Bake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6 servings

Calories 1950 kcal

Ingredients

  

For the seasoning blend::

• 2.5 tsp italian seasoning (I recommend McCormick for the most consistent herb blend)
• 2.5 tsp paprika
• 1.5 tsp garlic powder
• 2 tsp salt
• 0.75 tsp pepper

For the chicken::

• 6 chicken thighs
• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)

For the vegetables::

• 1 lb potatoes (cut into 1-inch chunks to ensure even roasting)
• 1 red onion
• 1 lb brussels sprouts (trimmed and halved for crispy edges)
• 4 carrots
• 3 garlic cloves (freshly minced for best flavor)
• 3 tbsp olive oil
• 1/2 lemon (for squeezing over at the end)

For the garnish::

• fresh parsley

Instructions

 

• Preheat your oven to 400°F and lightly grease a large roasting pan or baking sheet (a 9x13 inch pan works well for this amount). While the oven heats, cut your potatoes into 1-inch chunks, halve the brussels sprouts lengthwise, cut the carrots into 2-inch pieces, dice the red onion into chunks, and mince your garlic cloves fresh—this step takes just a few minutes and ensures all vegetables cook evenly. In a small bowl, whisk together the Italian seasoning, paprika, garlic powder, salt, and pepper to create your spice blend.
• Pat the chicken thighs dry with paper towels—this helps them brown better in the oven. Rub each thigh generously with softened butter, then coat them evenly with half of your spice blend from Step 1, making sure to season both sides and get some seasoning under the skin if possible. Set the seasoned chicken aside on a plate while you prepare the vegetables.
• In a large bowl, combine all the prepared vegetables from Step 1 (potatoes, brussels sprouts, carrots, onion, and garlic). Drizzle with olive oil and sprinkle with the remaining half of your spice blend, then toss everything together until the vegetables are evenly coated. Spread the vegetables in a single layer on your prepared pan, creating a bed for the chicken to rest on—I like to arrange them so there's good contact with the pan for caramelization.
• Nestle the seasoned chicken thighs from Step 2 skin-side up directly onto the vegetable bed, spacing them so air can circulate around each piece. Place the entire pan in your preheated 400°F oven and bake for 40-45 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the thigh. The vegetables should be tender and caramelized at the edges when done.
• Remove the pan from the oven and let everything rest for 5 minutes—this allows the chicken to retain its juices and makes it more tender when served. Just before serving, give the dish a bright squeeze of fresh lemon juice over the top and scatter with chopped fresh parsley for color and freshness. I find the lemon cuts through the richness beautifully and brings all the flavors together.