Sheet Pan Cajun-Spiced Chicken with Roasted Sweet Potatoes and Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy chicken thighs seasoned with homemade Cajun spice blend roasted alongside sweet potatoes and bell peppers for a vibrant, satisfying meal. This southern american-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, sweet potatoes, red bell pepper 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.

Ingredients

• 6 pieces (about 2.5 lbs) bone-in chicken thighs
• 2 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 4 tbsp olive oil
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. In a small bowl, mix 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1 1/2 tsp salt, and 1 tsp black pepper to create the Cajun spice blend.
2. Step 2: Pat dry 6 bone-in chicken thighs with paper towels. Drizzle 2 tbsp olive oil over them and rub in half the Cajun spice mix evenly, coating each piece thoroughly.
3. Step 3: In a large bowl, toss 2 peeled and cubed medium sweet potatoes and 2 sliced bell peppers (1 red, 1 yellow) with the remaining 2 tbsp olive oil and the rest of the Cajun seasoning until well coated.
4. Step 4: Arrange the seasoned chicken thighs spaced out on the prepared sheet pan. Spread the seasoned sweet potatoes and peppers around the chicken in a single layer.
5. Step 5: Roast in the preheated oven for 35-40 minutes, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized at the edges.
6. Step 6: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.