Cumin-Spiced Chicken with Roasted Carrots and Sweet Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Chicken thighs marinated in warm cumin and smoked paprika, roasted with colorful vegetables for a vibrant, flavorful meal. This american-inspired chicken ready in about 45 minutes pairs chicken thighs, cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 lbs, boneless and cut into 1-inch pieces chicken thighs
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 lbs, peeled and cut into 1-inch pieces carrots
• 2 lbs, peeled and cut into 1-inch pieces sweet potatoes
• 1 large, sliced onion

Instructions

1. Step 1: Whisk 1 tbsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Add 1.5 lbs chicken thighs and 2 tbsp olive oil, then toss to coat thoroughly.
2. Step 2: Spread 2 lbs peeled and cut carrots, 2 lbs peeled and cut sweet potatoes, and 1 sliced onion on a large baking sheet. Pour the chicken and marinade over the vegetables.
3. Step 3: Roast at 400°F for 25 minutes, stirring once halfway through, until chicken is golden and vegetables are tender with caramelized edges.