Sheet Pan Senary-Spiced Chicken with Roasted Vegetables

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

A vibrant sheet pan chicken dish seasoned with six distinct spices representing senary order, paired with robust roasted vegetables for a wholesome meal. This Mediterranean-inspired summer cookout recipe, ready in about 60 minutes, pairs bone-in chicken thighs, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, skin on bone-in chicken thighs
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 4 tbsp olive oil
• 3 medium, peeled and cut into 2-inch sticks carrots
• 1 large, cut into wedges red onion
• 12 halved baby potatoes
• 4, smashed garlic cloves
• 2 tsp salt
• 1 tsp, freshly ground black pepper
• 1/4 cup, chopped for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 1/4 tsp cayenne pepper, 2 tsp salt, and 1 tsp black pepper.
2. Step 2: Pat dry 6 bone-in chicken thighs with paper towels; rub evenly with 2 tbsp olive oil and the prepared spice mix, coating all sides.
3. Step 3: In a large bowl, toss 3 peeled and cut carrots (2-inch sticks), 1 large red onion cut into wedges, 12 halved baby potatoes, and 4 smashed garlic cloves with 2 tbsp olive oil and a pinch of salt and pepper.
4. Step 4: Arrange the vegetables in a single layer on a large rimmed baking sheet; place the seasoned chicken thighs skin side up on top.
5. Step 5: Roast in the preheated oven for 35-40 minutes until chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
6. Step 6: Remove from oven, sprinkle 1/4 cup chopped fresh parsley over the dish, and let rest for 5 minutes before serving.