Sheet Pan Cajun-Spiced Roasted Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Bold Cajun spices coat juicy chicken thighs roasted alongside colorful root vegetables for a simple and flavorful one-pan dinner. This American-inspired chicken recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, russet potatoes, cut into 1-inch cubes, red bell pepper, sliced into strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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 bone-in, skin-on chicken thighs
• 3 medium russet potatoes, cut into 1-inch cubes
• 3 carrots, peeled and cut into 1-inch pieces
• 1 large red bell pepper, sliced into strips
• 4 tbsp olive oil
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh thyme leaves

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 3 medium cubed russet potatoes, 3 peeled and chopped carrots, and 1 sliced red bell pepper with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Spread the vegetables evenly on a large rimmed baking sheet and roast for 15 minutes until they begin to soften.
3. Step 3: Meanwhile, pat dry 6 bone-in, skin-on chicken thighs. In a small bowl, mix 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Rub the chicken thighs evenly with the remaining 2 tbsp olive oil and then coat thoroughly with the Cajun spice mixture.
5. Step 5: Remove the baking sheet from the oven, nestle the chicken thighs among the partially roasted vegetables, and sprinkle 1 tbsp fresh thyme leaves over everything.
6. Step 6: Roast for an additional 25 minutes at 425°F until chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized at the edges.
7. Step 7: Let rest for 5 minutes before serving to allow juices to redistribute.