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Dinner recipe · from the recipe book

Smoky Paprika Chicken Thighs with Sweet Potatoes

Juicy smoked-paprika chicken thighs roast with caramelized sweet potatoes, charred broccoli and sweet bell peppers, finished with a cool garlicky yogurt drizzle.

Smoky Paprika Chicken Thighs with Sweet Potatoes

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesstrimmed
  • 4 medium500 gSweet potatoescut into 3/4-inch cubes
  • 3¾ cups florets350 gBroccolicut into florets
  • 2 medium240 gRed bell peppercut into 1-inch strips
  • 1 medium119 gGreen bell peppercut into 1-inch strips
  • 1 medium110 gRed onioncut into wedges
  • 3 tbsp40 gOlive oil
  • 1½ tbsp10 gPaprika (sweet or smoked)smoked
  • 1¼ tsp4 gGarlic powder
  • 1½ tsp3 gGround cumin
  • 2 tsp2 gDried oregano
  • 1 tsp6 gSalt
  • ¾ tsp2 gBlack pepper
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 cloves6 gGarlicfinely grated
  • ½ lemon, juiced24 gLemon juice
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two large sheet pans with parchment.
  2. Make the spice mix: stir together the smoked paprika, garlic powder, cumin, oregano, salt and black pepper in a small bowl.
  3. In a large bowl, toss the sweet potato and red onion with one third of the olive oil and one third of the spice mix. Spread on one sheet pan and roast for 15 minutes.
  4. Meanwhile, rub the chicken thighs with one third of the olive oil and one third of the spice mix.
  5. In the same large bowl, toss the broccoli, red bell pepper and green bell pepper with the remaining third of the olive oil and the remaining third of the spice mix.
  6. Stir the sweet potato and red onion, then nestle the chicken thighs among them. Spread the broccoli, red bell pepper and green bell pepper on the second sheet pan. Roast both pans for 20 to 25 minutes, until the vegetables are charred at the edges and the chicken reaches 165°F (74°C) in the thickest part.
  7. While everything roasts, stir the Greek yogurt, grated garlic and lemon juice together for the sauce.
  8. Rest the chicken for 5 minutes, then divide the chicken, sweet potato, red onion, broccoli, red bell pepper and green bell pepper among plates, drizzle with the yogurt sauce and scatter with the parsley.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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