Cumin and Paprika Sheet Pan Chicken with Roasted Root Vegetables

By AislePrompt Test Kitchen · 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

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).

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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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