Cumin and Paprika Sheet Pan Chicken with Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken thighs and root vegetables tossed in a cumin-paprika spice blend and roasted until golden, creating a simple, flavorful weeknight dinner. This american-inspired sheet pan ready in about 45 minutes pairs boneless, skinless chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a bowl, mix 2 tbsp olive oil, 1.5 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Toss 1.5 lb boneless, skinless chicken thighs in the spice mixture until evenly coated. Arrange chicken on a large baking sheet.
  3. Step 3: Add 2 large carrots (cut into 1-inch chunks), 2 medium potatoes (cut into 1-inch cubes), and 1 large onion (cut into wedges) to the baking sheet around chicken. Drizzle with any remaining spice mixture and toss to coat.
  4. Step 4: Roast for 25-30 minutes, turning vegetables halfway through, until chicken reaches 165°F internal temperature and vegetables are golden and tender.
  5. Step 5: Transfer to a platter and garnish with 1/4 cup fresh parsley (chopped).

Frequently asked questions

How long does Cumin and Paprika Sheet Pan Chicken with Roasted Root Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cumin and Paprika Sheet Pan Chicken with Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Cumin and Paprika Sheet Pan Chicken with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin and Paprika Sheet Pan Chicken with Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cumin and Paprika Sheet Pan Chicken with Roasted Root Vegetables?

American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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