Paprika-Garlic Sheet-Pan Chicken

• 1 1/2 to 2 pounds

  chicken thigh

  1 1/2 to 2 pounds chicken thighs

• 3 tablespoons

  olive oil

  3 tablespoons olive oil

• 4

  garlic

  4 garlic cloves, grated

• 1 teaspoon

  smoked paprika

  1 teaspoon smoked paprika

• 1 teaspoon

  cumin

  1 teaspoon cumin

• 1 teaspoon

  oregano

  1 teaspoon dried oregano

• •

  lemon

  Zest and juice of 1/2 lemon

• 1 1/4 teaspoons

  salt

  1 1/4 teaspoons kosher salt

• •

  black pepper

  Black pepper

• 1 pound

  potato

  1 pound small potatoes, halved

• 4 to 5

  carrot

  4 to 5 carrots, chunked

• 10 to 12

  sweet pepper

  10 to 12 mini sweet peppers, halved

• 1/2

  leek

  1/2 leek, cut into thick rings

• 3/4 cup

  yogurt

  3/4 cup plain yogurt

• 1 tablespoon

  lemon

  1 tablespoon lemon juice

• 2 tablespoons

  parsley

  2 tablespoons chopped parsley

Steps

1. 1

   Mix the olive oil, garlic, smoked paprika, cumin, oregano, lemon zest and juice, salt, and pepper and coat the chicken with it.

2. 2

   Roast the potatoes and carrots at 450°F for 10 minutes.

3. 3

   Add the peppers and optional leek to the sheet pan and toss.

4. 4

   Nestle the chicken on top, skin side up, and roast for 25 to 30 minutes until cooked through.

5. 5

   Mix the yogurt, lemon juice, olive oil, salt, and parsley for the sauce and serve it alongside the chicken.