One-Pan Spiced Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This one-pan chicken dish combines warm spices with roasted potatoes and carrots for a simple, flavorful weeknight dinner. This chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, baby potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 40 min Serves 4 International cuisine 480 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1.5 pounds, halved baby potatoes
4 medium, peeled and cut into 1-inch chunks carrots
3 tbsp olive oil
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1.5 tsp salt
1 tsp black pepper
2 tsp, chopped fresh thyme

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1.5 tsp salt, and 1 tsp black pepper to form a spice rub.
Step 2: Add 6 bone-in chicken thighs, 1.5 pounds halved baby potatoes, and 4 chopped carrots to the bowl. Toss everything thoroughly to coat evenly in the spice rub and oil.
Step 3: Spread the chicken and vegetables in a single layer on a rimmed baking sheet. Sprinkle 2 tsp chopped fresh thyme over the top.
Step 4: Roast in the preheated oven for 35-40 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
Step 5: Remove from oven and let rest for 5 minutes before serving, allowing the flavors to settle and the chicken juices to redistribute.