Sheet Pan Quaternary-Spiced Chicken with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Juicy chicken thighs seasoned with a four-spice blend and roasted alongside an assortment of root vegetables for a simple one-pan dinner. This middle eastern ready in about 55 minutes pairs bone-in chicken thighs, sweet potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 bone-in chicken thighs
• 2 medium, peeled and diced into 1-inch cubes sweet potatoes
• 3 medium, peeled and cut into 1-inch pieces carrots
• 1 large, cut into wedges red onion
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 4 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper to make the spice blend.
2. Step 2: Add 6 bone-in chicken thighs to the bowl and toss to coat evenly with the spice mixture.
3. Step 3: On a large rimmed sheet pan, arrange the seasoned chicken thighs spaced evenly. Add 2 diced sweet potatoes, 3 chopped carrots, and 1 large wedged red onion around the chicken.
4. Step 4: Toss the vegetables with any remaining spice blend and olive oil in the bowl before spreading them evenly on the pan.
5. Step 5: Roast the chicken and vegetables in the preheated oven for 35-40 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
6. Step 6: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the top before serving.