Sheet Pan Spiced Baked Chicken Thighs with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Oven-roasted chicken thighs seasoned with warming spices served alongside caramelized root vegetables for an effortless wholesome dinner. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in skin-on chicken back thighs, red onion, cut into wedges, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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 back thighs
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 1 large red onion, cut into wedges
• 4 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4 fresh thyme sprigs

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Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. In a large bowl, toss 3 peeled and chunked carrots, 2 peeled and chunked parsnips, and 1 large red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables evenly on the sheet pan and nestle 6 bone-in skin-on chicken back thighs among them.
3. Step 3: In a small bowl, mix 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil to create a spice rub. Rub this mixture evenly over the chicken thighs' skin.
4. Step 4: Scatter 4 fresh thyme sprigs over the chicken and vegetables.
5. Step 5: Roast in the preheated oven for 35-40 minutes, turning vegetables once halfway through, until chicken skin is golden and crisp and the internal temperature reaches 165°F.
6. Step 6: Remove from oven and let rest for 5 minutes before serving the chicken thighs atop the roasted root vegetables.