Smoked paprika pairs perfectly with sweet roasted carrots and garlic in this rich one-dish meal. It’s important to use skin on, bone in chicken thighs for the best flavor, but boneless, skinless chicken breasts could be used in a pinch (just be sure to coat them with a little olive oil to make up for the missing skin, and reduce the cooking time). If you are craving a little more green, add some chopped kale to the carrots and garlic before baking.
If you enjoyed this Paprika Roast Chicken with Carrots recipe, try our Balsamic Braised Chicken and Vegetables recipe next time. For even more FREE and delicious Paleo recipes, visit our PaleoPlan Recipe Center.
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Paprika Roast Chicken with Carrots
Total Time: 60 minutes
Cook Time: 60 minutes
- 4 piece(s) chicken thighs, bone in, skin on (5 oz)
- 1 teaspoon(s) paprika
- 1/2 teaspoon(s) garlic, granulated
- 1/2 teaspoon(s) oregano, dried
- 1 teaspoon(s) sea salt (optional)
- 1/4 teaspoon(s) black pepper freshly ground
- 1 pound(s) carrots, baby (or slice medium carrots into 1 inch pieces)
- 6 medium garlic clove(s) peeled and halved
- 6 large kale leaves chopped (optional)
- 2 tablespoon(s) olive oil, extra virgin
- Preheat oven to 350 F.
- In a small bowl, combine paprika, granulated garlic, oregano, sea salt and black pepper.
- Carefully rub each chicken thigh evenly with spice mixture, both on top of and under the skin. Set aside.
- Place carrots and garlic cloves in a medium ovenproof baking dish. Drizzle with olive oil and stir with a wooden spoon until completely coated.
- Place chicken thighs, skin side up, on top of carrots and garlic (and kale, if desired).
- Bake, uncovered, for 30-45 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165 F.
- Serve browned chicken thighs on top of roast vegetables.