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Dinner recipe · from the recipe book

Smoky Paprika Chicken Thighs with Zucchini Gnocchi-Style Potatoes

Juicy smoked-paprika chicken thighs roast with crisp-edged potatoes, sweet onions and tender zucchini, finished with lemon, parsley and Parmesan.

Smoky Paprika Chicken Thighs with Zucchini Gnocchi-Style Potatoes

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesstrimmed
  • 3 medium600 gRusset potatoescut into 3/4-inch cubes
  • 2½ medium450 gZucchinicut into 1-inch half-moons
  • 2 medium220 gYellow onioncut into wedges
  • 1⅓ cups200 gCherry tomatoes
  • 2½ tbsp36 gOlive oil
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • 4 cloves12 gGarlicminced
  • 2 tsp2 gDried oregano
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped
  • 3 tbsp grated20 gGrated Parmesan

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. In a small bowl, stir together the smoked paprika, garlic, oregano, salt and black pepper to make the spice mix.
  3. In a large bowl, toss the potatoes with one third of the olive oil and one third of the spice mix. Spread on the sheet pan and roast for 15 minutes.
  4. Meanwhile, in the same bowl, rub the chicken thighs with another third of the olive oil and another third of the spice mix.
  5. In a second bowl, toss the zucchini, onion and cherry tomatoes with the remaining third of the olive oil and the remaining third of the spice mix.
  6. Stir the potatoes, push them to the edges, and add the zucchini, onion and cherry tomatoes. Nestle the chicken thighs on top.
  7. Roast 25 to 30 minutes, until the potatoes are browned and the chicken reaches 165°F (74°C) in the thickest part.
  8. Drizzle the pan with the lemon juice, then scatter the parsley and Parmesan over the top and serve.

Contains: Milk.

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

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