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Sheet Pan Smoked Paprika Chicken

Sheet Pan Smoked Paprika Chicken

Course Main Course
Cuisine American
Keyword Sheet Pan Smoked Paprika Chicken
Author Jane, adapted from "Kitchen Matters," Pamela Salzman and "Dinner Changing the Game," Melissa Clark


  • 3-1/2-4 lbs. chicken thighs and breasts, bone-in, skin-on I used 4 thighs and 2 breasts
  • 2 teaspoons sea salt
  • 2-1/2 (divided) teaspoons smoked paprika I use La Chinata sweet smoked paprika
  • freshly ground black pepper
  • 1 teaspoon fennel seeds, crushed I use a mortar and pestle
  • 1 teaspoon garlic granules
  • 12 sprigs fresh thyme
  • extra-virgin olive oil
  • 1 Meyer lemon
  • 15 oz. can chickpeas, drained and rinsed
  • 6 cups baby kale
  • 1 medium red onion, sliced thin
  • flaked salt for finishing I use Maldon sea salt flakes


  • In one small bowl combined; 1 teaspoon salt, 1 teaspoon smoked paprika, 3-4 grindings of black pepper, 1 teaspoon crushed fennel seeds, and 1 teaspoon garlic granules. Set aside.
  • In another small bowl combine; 1 teaspoon of salt, 1 teaspoon smoked paprika, and 3-4 grindings of pepper. Set aside.
  • Line a baking sheet with parchment paper. Place chicken skin side down. On the underside of the chicken sprinkle the contents of the first bowl (the one with the fennel seeds) evenly over the chicken pieces. Flip the chicken to skin side up. Gently insert 2 thyme springs under the skin of each chicken piece. Drizzle extra virgin olive oil over the skin of the chicken pieces and rub gently to evenly spread the olive oil. Sprinkle the contents of the second bowl of spices evenly over the skin side of the chicken pieces.
    Make sure the chicken is well spaced and not touch one another.
  • Place the seasoned chicken in the refrigerator for 2-4 hours (if possible).
  • Before you are ready to bake, take the chicken out of the refrigerator for 30 minutes at room temperature.
    Preheat oven to 400 degrees F
  • Bake the chicken for 30 minutes.
  • While the chicken is baking, bring a small pot of water to a boil. Cut the lemon in half lengthwise, and reserve the other half for another use. Slice the half lemon in half again lengthwise and then slice slice each piece crosswise into thin triangles. Drop the lemon triangles into the boiling water for 1 minute; drain.
  • In a medium shallow bowl, combine the blanched lemon slices, onion slices, drained chickpeas, 2 tablespoons of olive oil, 1/2 teaspoon smoked paprika, and a pinch of salt. Toss to combine.
  • After the chicken has baked for 30 minutes, baste the chicken with the pan juices. Scatter the lemon chickpea mixture around the chicken pieces. Continue to roast the chicken for another 20 minutes or until the chicken breasts measures 165 degrees F with a meat thermometer. Remove the chicken to a platter and keep warm. Continue to roast the chickpea mixture for another 5-7 minutes or until they are golden in color and slightly crispy.
  • Remove the sheet pan of chickpeas from the oven. Scatter and toss the kale into the chickpea mixture.
  • To Serve: Place the chicken on a serving platter and scatter the chickpea and kale mixture around the chicken. Drizzle with olive oil and sprinkle with flaked salt.