Sheet Pan Spiced Jollof Chicken with Tomatoes

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A one-pan roasted chicken dish infused with the rich, smoky flavors of West African jollof rice spices and fresh tomatoes. This African-inspired chicken recipe, ready in about 80 minutes, pairs bone-in chicken thighs, long grain parboiled rice, fresh tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 bone-in chicken thighs
• 1 1/2 cups long grain parboiled rice
• 3 cups, diced fresh tomatoes
• 1 large, diced red bell pepper
• 1 medium, finely chopped onion
• 3 tbsp tomato paste
• 4 cloves, minced garlic cloves
• 1 tbsp, grated ginger
• 3 tbsp vegetable oil
• 2 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 3 cups chicken stock
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf
• 1 small, whole (optional) scotch bonnet pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, toss 6 bone-in chicken thighs with 1 tbsp vegetable oil, 2 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: In a large ovenproof sheet pan, heat 2 tbsp vegetable oil over medium heat on the stove. Add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 tbsp grated ginger; sauté for 3-4 minutes until fragrant and translucent.
3. Step 3: Stir in 3 tbsp tomato paste, 3 cups diced fresh tomatoes, and 1 large diced red bell pepper. Cook for 5 minutes until the mixture thickens and deepens in color.
4. Step 4: Add 1 1/2 cups long grain parboiled rice, 3 cups chicken stock, 1 bay leaf, and 1 small whole scotch bonnet pepper (optional) to the tomato mixture. Stir to combine and spread evenly in the pan.
5. Step 5: Nestle the seasoned chicken thighs into the rice mixture. Cover the pan tightly with foil and bake for 45 minutes.
6. Step 6: Remove foil and bake uncovered for an additional 15 minutes until the chicken skin is crisp and the rice is tender and flavorful. Let rest for 5 minutes before serving.