Sheet-Pan Paprika Chicken with Peppers

Everything on one tray: chicken thighs, sweet peppers and red onion under smoked paprika. Ten minutes of prep, and the oven does the rest.

Serves 440 minutes high-proteinketobatchlow-carb

• ✓Chicken thighs are a rich source of protein, iron and zinc.
• ✓Bell peppers are among the most concentrated everyday sources of vitamin C.
• ✓Red onion brings fiber and polyphenols.
• ✓Smoked paprika is ground from dried peppers and carries their carotenoids.

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Ingredients

• •2 lb / 900 g bone-in chicken thighs
• •3 bell peppers, in strips
• •1 red onion, in wedges
• •3 tbsp olive oil
• •2 tsp smoked paprika
• •1 tsp ground cumin
• •1 tsp dried thyme
• •salt and black pepper
• •lemon to serve

Method

1. Heat the oven to 425°F / 220°C.
2. Toss peppers and onion with half the oil; spread on a big tray.
3. Rub the chicken with the rest of the oil and all the spices. Nest it into the vegetables, skin up.
4. Roast 30–35 minutes until the skin is deep gold and the juices run clear.
5. Rest five minutes; squeeze lemon over the tray before serving.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.