I Have Allergies

This makes enough for leftovers and lunches (my goal), so I used 2 sheet pans. You can reduce by half for ~ 5 servings. I edited the recipe slightly from my original to make up for the amount of chicken I initially used, as I did not think I needed as much. I was wrong.

I used child labor to help prep the carrots and chicken, so I can’t tell if that increased or decreased prep time. Either way, my ADHD appreciated the body double in the kitchen.

Sheet Pan Smoked Paprika Chicken with Roasted Vegetables

Ingredients

Prep time: 30 minutes
Cook time: 40 minutes
Yields: 8 servings

• 3lbs boneless, skinless chicken thighs cut into bite-sized pieces; pat dry
• 3 medium sweet potatoes 1/2″ cubed (about 2lbs)
• 4 large carrots cut into 1/2″ rounds
• 2 large red bell peppers, chopped
• 4 tbsp olive oil
• 4 tsp smoked paprika
• 2 tsp ground cumin
• 1-1/4 tsp ground coriander
• 1-1/4 tsp coarse sea salt (to taste)
• 1/2 tsp coarse black pepper (to taste)
• 2 large lemons cut into wedges
• 1/3 cup dry measure parsley, chopped

Instructions

1. Preheat oven to 425F. Line 2 large baking pans with parchment paper
2. In a small cup, whisk together the olive oil, smoked paprika, cumin, coriander, salt, and black pepper until uniform
3. Toss diced chicken, sweet potatoes, carrots, and bell pepper on parchment-paper lined baking sheet.
4. Drizzle olive oil mixture over everything and mix thoroughly until coated.
5. Arrange the mixture into a single layer.
   • if not spaced out, it doesn’t get crispy; it gets soft
6. Bake for 35 to 40 minutes, tossing halfway through. Ready when chicken is fully cooked and sweet potatoes are fork-tender
7. Upon removing from the oven, squeeze lemon wedges over the pans and scatter chopped parsley over the top.
8. Let chicken rest for 5 minutes.
9. Serve

Conclusion

This was a decent “make and eat” recipe. I am tired of cumin but tired of looking up alternates to chicken seasoning that fit my needs. My husband is a big fan of cumin flavor though, so I got that going for me.

Like I said, I didn’t use enough chicken when I initially made this recipe; I think I used only 2 lbs insead of 3lbs, because when I got through the first package, it looked like more than enough in the bowl.

Leftovers lasted well enough into the week, and I wasn’t sick of them. I have been doing a lot of carrots and sweet potatoes simply because that’s what I can think of, so I need to figure out what other vegetables I can cook, but my brainpower is limited the last week or two.