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Sheet Pan Baked Chicken Thighs
with cauliflower rice / lemon paprika butter

Active: 40 min Total: 40 min

Our community members requested more sheet pan meals in 2018, and this one is both easy to prep and packed with flavor. Cook chicken and vegetables on one pan with a lemon paprika butter poured over top.

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Ingredients

Servings:
4
Metric
Cauliflower Rice (for 2 nights):
  • Cauliflower, small - 24 oz, florets
  • Butter - 1 1/2 Tbsp
Baked Chicken Thighs with Carrots and Parsnips:
  • Carrots - 12 oz, cubed
  • Parsnips - 12 oz, cubed
  • Chicken thighs, boneless and skinless - 4
  • Oil, cooking - 1 Tbsp + 1 Tbsp
Lemon Paprika Butter:
  • Garlic - 2 cloves, chopped
  • Lemon juice - 1 Tbsp
  • Honey - 2 tsp
  • Paprika, smoked - 1 tsp
  • Thyme, dried - 1/2 tsp
  • Mustard, Dijon - 2 tsp
  • Butter - 3 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Carrots / Parsnips / Garlic - Prep as directed. Store carrots and parsnips in one container. Store garlic separately. (Can be done up to 5 days ahead)
  2. Cauliflower rice - (Makes enough for 2 nights; If prepping right before cooking, get vegetables roasting before continuing.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)
  3. Chicken - Season with salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)
  4. Make lemon paprika butter - Combine garlic, lemon juice, honey, paprika, thyme, mustard and butter in a small microwave-safe bowl. Microwave for ~1 minute, until butter is melted.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. Toss carrots and parsnips with first part of oil and spread out onto a sheet pan. Season with some salt and pepper. Roast in the oven for 25 to 30 minutes, shaking pan halfway through roasting.
  3. Heat a skillet over medium-high heat. Add second part of oil and then chicken to heated oil. Sear until golden brown, 2 to 3 minutes on each side. Transfer chicken to your sheet pan of vegetables. (Cooking chicken over the vegetables will give them extra flavor.)
  4. Pour butter mixture over chicken and vegetables and then continue roasting in the oven for 10 to 15 minutes more, until chicken reaches 165F / 74C degrees.
  5. If cauliflower rice was made ahead, reheat in the microwave (remember to reserve half for Wednesday).
  6. Serve chicken and vegetables with cauliflower rice. Spoon pan juices over top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (161)
Gluten-free (5)
Paleo (30)
Vegetarian (23)

68 reviews

Delicious, hearty and filling, simple and easy. I will definitely be making this again.

By: Kristen
Posted: Apr 22, 2020
Diet: Original
0 Helpful

This was a nice, easy, weekday meal. Nothing fancy and the kids ate it happily!

By: Katherine
Posted: Feb 14, 2020
Diet: Original
0 Helpful

This meal was wonderful and very easy to make. The sweet potatoes and peppers went very well together. The paprika butter tasted wonderful on the chicken and vegetables. The rice was perfect for sipping up the extra sauce,

By: Eric
Posted: Feb 18, 2019
Diet: Original
0 Helpful

Really good, although we tweaked it a little. We used little red potatoes instead of sweet potatoes and added some chopped carrots. Next time I would make more of the lemon paprika butter since we all wanted more of it.

By: Chelsea
Posted: Feb 16, 2019
Diet: Original
0 Helpful

Would make again

By: Dalia
Posted: Feb 28, 2018
Diet: Vegetarian
0 Helpful

Would probably use breast tenders next time, but we enjoyed it.

By: Dara
Posted: Feb 09, 2018
Diet: Original
0 Helpful