Sheet Pan Cajun-Spiced Chicken and Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

A vibrant sheet pan meal featuring juicy chicken thighs coated with Cajun seasoning, roasted alongside colorful bell peppers and sweet potatoes. This American-inspired chicken recipe (gluten free), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, bell peppers (red and yellow), sweet potatoes 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 rice, quinoa, or a quick salad. 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 American cuisine 420 cal/serving

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Ingredients

4 pieces bone-in, skin-on chicken thighs
2 medium, sliced into 1-inch strips bell peppers (red and yellow)
2 medium, peeled and cut into 1-inch cubes sweet potatoes
3 tbsp olive oil
2 tbsp Cajun seasoning
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme leaves

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium sliced bell peppers and 2 medium cubed sweet potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves until evenly coated.
Step 2: Arrange the vegetables in a single layer on a large rimmed baking sheet, leaving space for the chicken.
Step 3: Pat 4 bone-in, skin-on chicken thighs dry with paper towels. In a small bowl, mix 2 tbsp Cajun seasoning and 1 tsp garlic powder. Rub this spice blend evenly over both sides of the chicken thighs.
Step 4: Place the seasoned chicken thighs skin-side up on the baking sheet alongside the vegetables. Drizzle the remaining 1 tbsp olive oil over the chicken.
Step 5: Roast in the preheated oven for 35-40 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized edges.
Step 6: Remove from oven and let rest for 5 minutes before serving, allowing the juices to redistribute.