Gunnar Allan Peev Gunnar Allan Peev

Sheet-Pan Spiced Chicken Thighs

This easy, one-pan dish combines juicy chicken thighs with a flavorful spice blend, making it a perfect comfort meal. Simply season and roast with your choice of vegetables for a delicious dinner with minimal effort.

Sheet-Pan Spiced Chicken Thighs

Prep: 20 minutes

Cook: 30 minutes

Makes 4 to 6 servings

Spices

1 tsp ground coriander.
1 tsp ground cumin.
1 tsp mild paprika.
1/2 tsp ground turmeric.
1/2 tsp sea salt.
1/4 tsp garlic salt.

Ingredients

2 tablespoons olive oil

1 tablespoon Moroccan Spice Blend

1 teaspoon kosher salt

6 boneless, skinless chicken thighs (about 2 pounds/910 g)

2 carrots, peeled and cut into 1-inch (2.5-cm) pieces

1 red onion, quartered

2 small parsnips, peeled and diced

Chimichurri, for serving

Method

  1. In a large bowl, combine the oil, spice blend, and salt. Add the chicken pieces, turning them to coat evenly. Set aside at room temperature for up to 1 hour or refrigerate for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before cooking.)

  2. Preheat the oven to 400°F (205°C). Line two baking sheets with parchment paper.

  3. Add the vegetables to the marinating chicken and stir to coat.

  4. Arrange the chicken and vegetables in an even layer on the baking sheets.

  5. Bake, stirring the vegetables once during cooking, until knife-tender, 25 to 30 minutes.

  6. Let the chicken rest for 5 minutes before serving. Drizzle with chimichurri and serve more alongside.

To store: Let cool completely. Refrigerate in an airtight container for up to 3 days.



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