Sheet Pan Fiery DRZ-Style Spiced Chicken Thighs

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Juicy chicken thighs roasted with a fiery spice blend inspired by new DRZ4S flavors, roasted on a sheet pan with vegetables for an easy, bold dinner. This American Mardi Gras recipe, ready in about 55 minutes, pairs bone-in chicken thighs, smoked chili powder, and ground coriander 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 "Build a week of meals around this recipe" 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 480 cal/serving

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Ingredients

6 pieces bone-in chicken thighs, skin-on
1 tbsp smoked chili powder
1 tsp ground coriander
1 tsp garlic powder
1 tbsp kosher salt
1 tsp black pepper
3 tbsp olive oil
1 large sliced red bell pepper
1 medium sliced into 1/2-inch rounds zucchini
1 medium sliced into wedges red onion
4 fresh lime wedges

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tbsp smoked chili powder, 1 tsp ground coriander, 1 tsp garlic powder, 1 tbsp kosher salt, and 1 tsp black pepper to form a spice rub.
Step 2: Pat dry 6 bone-in skin-on chicken thighs. Rub each thigh evenly with 3 tbsp olive oil and then coat with the spice mix, ensuring full coverage including under the skin.
Step 3: Arrange the chicken thighs on a large rimmed baking sheet. Scatter 1 large sliced red bell pepper, 1 medium sliced zucchini into 1/2-inch rounds, and 1 medium sliced red onion wedges around the chicken.
Step 4: Roast in the oven for 35-40 minutes, turning vegetables halfway through, until chicken skin is crispy and internal temperature reaches 165°F.
Step 5: Remove from oven and let rest 5 minutes. Serve with fresh lime wedges squeezed over the top for a bright finish.