Sheet Pan Spicy Jollof Rice with Roasted Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A one-pan Nigerian-inspired Jollof rice with spicy tomato base and tender roasted chicken, infused with traditional West African flavors. This african-inspired one pot ready in about 70 minutes pairs long grain parboiled rice, chicken thighs with skin, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 50 min Serves 6 African cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large bowl, toss 6 chicken thighs with 2 tbsp vegetable oil, 1 tsp cayenne pepper, salt, and black pepper; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat, add 1 diced onion and 4 minced garlic cloves, sauté for 3-4 minutes until fragrant and translucent.
  3. Step 3: Stir in 3 tbsp tomato paste, 1 1/2 cups diced tomatoes, and 1 large diced red bell pepper, cooking for 5 minutes until the sauce thickens and deepens in color.
  4. Step 4: Add 2 cups long grain parboiled rice to the tomato mixture, stirring to coat each grain evenly.
  5. Step 5: Transfer the rice mixture into a large sheet pan, add 3 cups chicken broth, 1 tsp dried thyme, and 1 bay leaf; mix gently to combine.
  6. Step 6: Nestle the seasoned chicken thighs on top of the rice, cover loosely with foil, and bake for 35 minutes.
  7. Step 7: Remove foil and bake uncovered for an additional 15 minutes until chicken skin is crispy and rice is fully cooked.
  8. Step 8: Let rest for 5 minutes before fluffing rice with a fork and serving.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Spicy Jollof Rice with Roasted Chicken take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Spicy Jollof Rice with Roasted Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain parboiled rice from drying out.

Can I substitute ingredients in Sheet Pan Spicy Jollof Rice with Roasted Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Spicy Jollof Rice with Roasted Chicken for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Spicy Jollof Rice with Roasted Chicken?

African one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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