Sheet Pan Chicken and Root Vegetables with Middle-Eastern Inspired Spices
Who doesn’t love sheet pan dinners? A few minutes of prep and a single sheet pan is all that stands between you and dinner. Well, plus about 45 minutes of hands-off cook time!
Use chicken quarters, thighs, or drumsticks – whatever happens to be on sale at the grocery store this week. I tend to use the thighs and drumsticks instead of breasts because they are more flavorful and more forgiving if they get a bit overcooked. But if you are a pro at roasting chicken breasts, please do and let me know how it goes!
The spice mix is a blend of cumin, paprika, turmeric, cinnamon, garlic powder, and lemon zest. I personally like a slight kick and add some Aleppo or cayenne pepper. Feel free to omit or adjust based on your own personal taste buds. Actually, feel free to adjust any amount of the spices to fit your preferences! And honestly, that’s the best thing about making your own spice blends.
Anyway, let’s get cooking! Gather your ingredients – root vegetables, chicken, spices, an onion, and some olive oil. Preheat the oven and prep a sheet pan with a silicone mat, parchment paper, or foil so the food easily releases.
Thinly slice the onion and peel the vegetables (if desired) then cut into good bite-sized chunks. I used carrots, parsnips, and a couple of radishes hiding in the vegetable bin in the refrigerator. Toss with a little olive oil, salt, and pepper and spread out over the lined baking sheet. Leave some spaces for the chicken pieces to fit in.
Evenly coat the chicken with the spices and olive oil and then place on the baking sheet in between vegetables.
Pop in the oven and cook for about 45 to 50 minutes or until your chicken is cooked through and the vegetables are fork tender. If you are using all drumsticks, start checking them at about 30 to 35 minutes.
Mmm, doesn’t that look good?! Easy-peasy-lemon-squeezy as my son likes to say. Speaking of which, don’t forget to serve this with lemon wedges! Enjoy!
Sheet Pan Chicken and Root Vegetables with Middle-Eastern Inspired Spices
Ingredients
- 4 chicken quarters or 8 thighs and/or drumsticks
- 2 lbs root vegetables (I used about half carrots and half parsnips with a couple of radishes tossed in)
- 1 onion
- 3-4 tbsp olive oil, divided
- 1½ tsp salt, divided
- ½ black pepper
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp turmeric
- 1 tsp cinnamon
- 1 tsp garlic powder
- ½ tsp Aleppo pepper or ⅛-¼ tsp cayenne pepper (optional or adjust for your preferred level of spiciness)
- 2 tsp lemon zest (from about 1 lemon)
- lemon wedges for serving (use the zested lemon!)
Instructions
- Preheat oven to 400° F. Line a sheet pan with a silicone mat, parchment paper, or foil for easy release if desired.
- Combine the cumin, paprika, turmeric, cinnamon, garlic powder, Aleppo or cayenne pepper, lemon zest, and 1 teaspoon of salt in a small bowl. Set aside.
- Thinly slice the onion. Peel (if desired) and cut the root vegetables into similar sized bite-sized pieces. Toss the onions and vegetables with ½ tsp salt, black pepper, and 1-2 tablespoons of olive oil, just enough to coat everything evenly. Spread on the prepared sheet pan leaving spaces for the chicken.
- Toss the chicken with the spice mixture and the remaining 2-3 tablespoons of olive oil. Make sure the chicken is evenly coated with spices and oil. Place the chicken on the sheet pan in between the vegetables.
- Roast for about 45-50 minutes, until the chicken is cooked through and the vegetables are fork tender. Note: the time is based on quarters. I find drumsticks done at about 30 minutes and thighs at about 40-45 minutes.
- Serve with lemon wedges and enjoy!