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Roasted Paprika Chicken Thighs with Carrots & Potatoes.

  • 3 medium
    carrots
  • 1 lb
    chicken thighs, boneless skinless
  • ½ small pkg
    fresh thyme
  • 2 medium
    yellow potatoes
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Preheat oven to 450°F.
  • 2
    Wash potatoes and carrots. Large dice the potatoes. Halve carrots lengthwise, then cut crosswise into thirds. Transfer to a sheet pan.
    2 medium yellow potatoes
    3 medium carrots
  • 3
    Drizzle with oil and season with salt and pepper; toss to coat.
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ⅛ tsp black pepper
  • 4
    Place in the oven and roast while you prepare the chicken, 5-10 minutes.
  • 5
    Heat a skillet over medium-high heat.
  • 6
    Season chicken with paprika, salt, and pepper.
    1 lb chicken thighs, boneless skinless
    ⅛ tsp paprika
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 7
    Coat bottom of skillet with oil. Add chicken and cook until browned, 1-2 minutes per side.
    about 1 tbsp virgin coconut oil
  • 8
    Remove sheet from oven and place chicken in the middle. Return to oven and roast until chicken is cooked through and vegetables are tender, 10-15 minutes.
  • 9
    Wash and dry thyme. Slide leaves off the stems; discard the stems.
    ½ small pkg fresh thyme
  • 10
    Remove sheet from oven and sprinkle with thyme; toss to coat.
  • 11
    To serve, place chicken and vegetables on a plate. Enjoy!