Preheat oven to 400°F.
Season chicken thighs with salt and pepper. In a medium skillet, on medium heat, add olive oil and once oil is heated, add chicken thighs leaving the pieces for 3-4 minutes on each side before turning. You want the skin side to be crispy before turning over. Transfer to sheet/baking pan and add the paprika puree to each chicken thigh. Option is to add the chicken thighs directly on the baking sheet, and drizzle with olive oil and at 425 degrees F. let the chicken skin side up, get crispy, then add and arrange the veggies to the sheet pan and coat the chicken thighs with the paprika sauce, and reduce the heat to 400 degrees F.
Arrange vegetables on sheet pan, and coat with olive oil, and season with salt and pepper.
Cook for 25 minutes, until the chicken is cooked through and vegetables are roasted and tender. If you using kale, add it the last 5 minutes of cooking.
Transfer the chicken and vegetables on serving platter, and add sliced cherry tomatoes, and garnish with parsley and dill.
