Sheet Pan Jollof-Style Spiced Chicken with Vegetables

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A one-pan roasted chicken dish inspired by African jollof flavors, featuring aromatic spices, tomatoes, and bell peppers roasted to tender perfection. This African-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, tomato paste, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 chicken thighs
• 3 tbsp tomato paste
• 1 cup diced tomatoes
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 3 tbsp vegetable oil
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp thyme, dried
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 3 tbsp tomato paste, 1 cup diced tomatoes, 3 tbsp vegetable oil, 4 minced garlic cloves, 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Mix well to create a spiced tomato marinade.
2. Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat evenly. Let marinate for 15 minutes at room temperature.
3. Step 3: On a large sheet pan, spread 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 thinly sliced onion evenly. Pour 1/2 cup chicken broth over the vegetables.
4. Step 4: Arrange the marinated chicken thighs on top of the vegetables and tomato mixture.
5. Step 5: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp, and the internal temperature reaches 165°F. Vegetables should be tender and slightly caramelized.
6. Step 6: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the dish before serving hot.