Sheet Pan Senary-Style Chicken with Octonary Vegetables

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

Roasted chicken thighs seasoned with senary spices alongside a medley of octonary vegetables baked to caramelized perfection on a single sheet pan. This Middle Eastern recipe, ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, ground turmeric, 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 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 (about 2 lbs) bone-in, skin-on chicken thighs
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 medium, peeled and sliced into 1/2-inch rounds carrots
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into 1/2-inch half-moons zucchini
• 1 medium, cut into wedges red onion
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup cherry tomatoes
• 1 cup, trimmed green beans

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Instructions

1. Step 1: Preheat the oven to 425°F and line a large sheet pan with parchment paper. In a small bowl, mix 1 tsp ground turmeric, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 1/2 tsp sea salt, and 1/2 tsp black pepper to form the senary spice blend.
2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs (about 2 lbs) and toss them with 2 tbsp olive oil and half of the senary spice blend, ensuring even coating.
3. Step 3: In a large bowl, combine 2 sliced carrots, 1 large chopped red bell pepper, 1 sliced zucchini, 1 chopped red onion, 1 cup broccoli florets, 1 cup cauliflower florets, 1 cup cherry tomatoes, and 1 cup trimmed green beans. Toss with 1 tbsp olive oil and the remaining senary spice blend.
4. Step 4: Spread the vegetables evenly on the prepared sheet pan, then nestle the chicken thighs skin-side up among the vegetables. Roast for 30-35 minutes until the chicken skin is crispy and the internal temperature reaches 165°F, and the vegetables are tender and caramelized.
5. Step 5: Let rest for 5 minutes before serving all together.