There have been a LOT of pins for one pan or sheet pan dinners on Pinterest lately and I absolutely get why they’re so popular. Life is busy (just in case you didn’t get that memo). After a day of work, family, and other activities I don’t always get excited about fussing over supper, nor do I plan well enough for slow cooker meals. I know that I’m not alone on this. That’s why these meals are awesome. One pan + one cutting board + 1 knife = supper done with minimal fuss and even fewer dishes. I knew I wanted to try this pin for Paprika Chicken Sheet Pan Dinner by Chrissie of The Busy Baker as soon as I saw it.
You might remember the Honey Balsamic Chicken Sheet Pan Dinner post that I did not too long ago; this is very similar but with a different flavor profile.
One of the things that I thought was interesting about this recipe was that the veggies included beets. I’ve recently been using beets in my juicing and I’ve had pickled beets so I was excited to try them in a new way.
Start by cutting your veggies and putting them on the sheet pan. Do you see that big one in the center with a bit of green? That’s one clove of elephant garlic. It was HUGE; almost the size of a potato! I threw him in just for fun.
Season the veggies, drizzle with extra virgin olive oil and toss them.
Add chicken, season it, drizzle with extra virgin olive oil and rub it in.
Then put it in the oven to roast. In half an hour your house smells amazing and dinner is done!
The chicken was juicy and flavorful even when the leftovers were reheated for lunch. The combination of vegetables was delicious and so pretty. HH gave his 100% approval so this is definitely going to be put in the regular dinner rotation.
The Pintesting Results:
Overall Results: 4.7 Pins
Accuracy: This was an easy and delicious supper made on one sheet pan and it turned out exactly like the original post said it would. The smokey paprika gave warmth and lots of flavor without being too spicy and the roasted veggies were tender on the inside and just a bit crispy on the outside. 5 Pins
Difficulty: There is a bit of prep work to getting all of the vegetables peeled and chopped, but that’s the hardest part. Due to the number of veggies that needed peeling prior to chopping (potatoes, carrots, beets, and sweet potatoes) I’m giving this 4 Pins.
Time: The prep work took about 10 minutes; twice as long as the 5 minutes that Chrissie had in her recipe. In all fairness, I could have chopped baby carrots and used the smaller potatoes and left the skins on to cut the time. The cook time was 30 minutes, so 35-40 minutes is not a long time to wait for supper. 4 Pins
Cost: Most of the ingredients are kitchen staples and all are easy to find at most grocers. The chicken thighs were the most expensive ingredients but at $4.85 for four that puts the total cost per serving at less than $5.00. 5 Pins
Practicality: These sheet pan recipes are so easy, quick, and delicious. And let me say again, 1 pan + one cutting board + 1 knife. Just three kitchen tools to wash! 5 Pins