Sheet Pan Chicken & Veggies with Spices

Chicken and vegetables with Spices on a plate with a slice of lemon

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Sheet Pan Chicken & Veggies with Spices

This tasty, colorful take on sheet pan chicken and veggies will brighten up your dinner table, with juicy chicken thighs roasted alongside sweet potatoes, carrots and red onions. Moroccan spices (cumin, paprika, cinnamon and coriander) bring warm flavor to even the chilliest days – and the hearty root vegetables will help fill you right up! Serve with lemon wedges for a zesty citrus finish.

Prep Time20

Cook Time45

Servings:

Calories: 770kcal

Ingredients

For the Chicken & Veggies
2 pounds bone-in skin-on chicken thighs
2 large sweet potatoes cut into ¾-inch chunks
1 pound carrots halved lengthwise and sliced
1 large red onion cut into wedges
3-4 tablespoons of olive oil divided
For the Spice Mix
2 teaspoons cumin
2 teaspoons paprika
¾ teaspoon cinnamon
¾ teaspoon coriander
¾ teaspoon kosher salt
½ teaspoon ground black pepper
For serving
2 lemons cut into wedges

Instructions

Preheat oven to 400°F. Line two sheet pans with parchment paper.
In a large bowl, combine the vegetables and toss with ⅔ of the spice mix and half of the olive oil.
Spread vegetables in a single layer on one of the sheet pans.
Pat the chicken dry, and rub the remaining olive oil and spice mixture over the chicken.
Arrange chicken skin-side up on the second pan, spaced apart.
Place both pans in the oven and roast for 40-45 minutes, until chicken is cooked through and vegetables are tender and caramelized.
Serve with lemon wedges.

Nutrition