Keto Sheet Pan Smoky Paprika Chicken with Roasted Peppers
How to Make It
Step 1
Preheat the oven to 220°C / 425°F. Thinly slice the onion, red bell pepper, and green bell pepper. Mince the garlic and finely chop the parsley, and set them aside. Add the sliced onions and peppers to the sheet pan.
Step 2
Slice the chicken thighs in half and add them to a medium-sized bowl. Add the smoked paprika, sweet paprika, salt, pepper, red pepper flakes and minced garlic to the bowl and evenly coat the chicken in the seasoning. Set aside.
Step 3
Toss the peppers, onion with olive oil until coated. Add the chicken broth, tomato paste, and white wine vinegar to a small bowl, mix until well combined. Pour the mixture evenly on the sheet pan.
Step 4
Nestle the seasoned chicken pieces among the peppers and onions. Bake for approximately 25 minutes, or until the peppers are softened, and the chicken is cooked through and golden.
Step 5
Cut the lemon into wedges. Garnish with fresh parsley and lemon wedges before serving. Serve with your choice of sides and enjoy!
Ingredients
- Olive oil – 1 tbsp
- Garlic, fresh – 3 clove
- Smoked Sweet Paprika (Ground/ Powder) – 1 tbsp
- Crushed Red Pepper Flakes – 0.5 tsp
- Chicken Thighs (Skinless & Boneless) – 800 g
- Sweet Paprika Powder – 1 tbsp
- Salt – 1 tsp
- Black pepper – 0.5 tsp
- Red onion – 0.5 small
- Red pepper – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- green pepper – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Tomato paste – 1 tbsp
- Chicken broth – 1 cup
- White Wine Vinegar – 1 tbsp
- Parsley – 4 tbsp, chopped
- Lemon – 0.5 medium – 2 1/8″ diameter