Sheet Pan Spiced Gulfport Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 developed and reviewed.

Oven-roasted chicken thighs seasoned with a blend of southern spices alongside caramelized root vegetables for a hearty dinner. This Southern American-inspired sheet-pan recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, smoked paprika 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.

Prep: 15 min Cook: 40 min Serves 4 Southern American cuisine 450 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
3 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
12 oz baby carrots
1 medium red onion, cut into wedges
1 large red bell pepper, sliced
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat your oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Add 6 bone-in chicken thighs to the bowl, coating them thoroughly with the spice mixture.
Step 3: On a large sheet pan, arrange the seasoned chicken thighs skin-side up. Surround with 12 oz baby carrots, 1 medium red onion cut into wedges, and 1 large sliced red bell pepper. Drizzle the vegetables with 1 tbsp olive oil and toss gently.
Step 4: Roast for 35-40 minutes until the chicken skin is crispy and an internal temperature of 165°F is reached, and vegetables are tender with caramelized edges.
Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over everything before serving.