Sheet Pan Paprika Chicken with Zucchini & Onions

 

3 medium zucchini, cut into 1-inch cubes

1 large red onion, peeled and cut into 8 wedges

2 garlic cloves, minced

4 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

2 T. sweet paprika

1½ tsp. brown sugar

1 tsp. ground coriander

½ tsp. ground allspice

8 boneless, skinless chicken thighs (about 2 pounds)

 

Preheat the oven to 450°F.  In a large bowl, combine the zucchini, onion, and garlic. Add 2 T. of the olive oil, season with salt and pepper, and toss to coat. In a large bowl, combine the remaining 2 T. olive oil, the paprika, brown sugar, coriander, and allspice and stir to form a paste. Season each chicken thigh with salt and pepper on both sides. Add the chicken to the spice paste and rub the paste into each piece to coat on all sides. Place the chicken on a rimmed baking sheet and nestle the zucchini and onion around the pieces. Bake for 30 to 3 5 minutes, until the vegetables are tender and the chicken is cooked through. Transfer to a serving platter and serve hot.