Sheet Pan Star Alliance Spiced Chicken with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A vibrant sheet pan chicken recipe infused with warm spices inspired by the diversity of Star Alliance member countries, roasted alongside colorful vegetables for an effortless dinner. This mediterranean-inspired sheet pan ready in about 45 minutes pairs pounds boneless skinless chicken thighs, sweet paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1 tbsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garlic powder
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, cut into 1-inch pieces red bell pepper
• 1 large, cut into 1-inch pieces yellow bell pepper
• 1 medium, cut into wedges red onion
• 1 medium, cut into half-moons zucchini
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1.5 pounds boneless skinless chicken thighs with 1 tbsp sweet paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garlic powder, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly.
2. Step 2: On a large sheet pan, spread out 1 large red bell pepper cut into 1-inch pieces, 1 large yellow bell pepper cut into 1-inch pieces, 1 medium red onion cut into wedges, and 1 medium zucchini cut into half-moons. Drizzle vegetables with 1 tbsp olive oil and sprinkle with 1/2 tsp salt, tossing to coat.
3. Step 3: Nestle the seasoned chicken thighs among the vegetables on the sheet pan. Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the chicken and vegetables. Let rest for 5 minutes before serving.