Sheet Pan Roasted Artic Cat Mini Bike-Inspired Spiced Chicken

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 roasted chicken thighs marinated in a smoky, earthy rub and roasted on a sheet pan with root vegetables for an easy, flavorful meal. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
2 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
3 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
3 medium, peeled and cut into 1/2-inch chunks carrots
1 lb, halved baby potatoes
4 fresh thyme sprigs

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, mix 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mix all over 6 bone-in, skin-on chicken thighs.
Step 2: Toss 3 peeled and chopped carrots and 1 lb halved baby potatoes with 3 tbsp olive oil and a pinch of salt and pepper. Spread vegetables evenly on a rimmed sheet pan and nestle the seasoned chicken thighs on top, skin side up.
Step 3: Scatter 4 sprigs of fresh thyme over chicken and vegetables. Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crispy and an internal thermometer reads 165°F, stirring vegetables halfway through. Let rest 5 minutes before serving.