Sheet Pan Senary Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

An easy sheet pan dinner with chicken thighs seasoned with six spices, roasted alongside a medley of root vegetables. This Mediterranean recipe, ready in about 55 minutes, pairs bone-in skin-on chicken thighs, carrots, parsnips 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

• 4 pieces (about 2 lbs) bone-in skin-on chicken thighs
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tsp salt

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1 tsp salt to create the six-spice blend.
2. Step 2: Place 4 bone-in skin-on chicken thighs in a large bowl, drizzle with 2 tbsp olive oil and sprinkle half the spice blend (about 1.5 tsp). Toss to coat evenly.
3. Step 3: On a large rimmed sheet pan, arrange the chicken thighs skin-side up. In the same bowl, toss 3 peeled and chunked carrots, 2 peeled and chunked parsnips, and 1 large red onion cut into wedges with 1 tbsp olive oil and the remaining half of the spice blend. Spread the vegetables around the chicken.
4. Step 4: Roast in the preheated oven for 35-40 minutes until chicken skin is crispy and the internal temperature reaches 165°F, and the vegetables are tender with browned edges.
5. Step 5: Remove from oven and let rest for 5 minutes before serving.