Sheet-Pan Cumin Chicken Thighs
Indulge in the savory goodness of Sheet-Pan Cumin Chicken Thighs, a dish that brings together juicy bone-in chicken thighs and vibrant roasted vegetables, all seasoned with warm cumin. This one-pan wonder not only simplifies dinner prep but also delivers restaurant-quality flavors right at home. Perfect for family meals or entertaining guests, this recipe promises to impress with its stunning presentation and delightful aroma.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
- 2 bell peppers, sliced (mixed colors)
- 1 red onion, sliced thickly
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine chicken thighs with olive oil, cumin, salt, pepper, and minced garlic. Toss until evenly coated.
- Slice bell peppers and red onion into thick pieces and arrange them around the seasoned chicken on the sheet pan.
- Squeeze fresh lemon juice over the chicken and veggies.
- Roast in the preheated oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Serve hot with rice, tortillas, or salad.
Nutrition
- Serving Size: 1 chicken thigh with veggies (approximately 200g)
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg
Keywords: For extra flavor, sear the chicken thighs skin-side down in a skillet for 5 minutes before roasting. Feel free to substitute cumin with smoked paprika or chili powder for a different taste. Swap out veggies based on seasonal produce; sweet potatoes or Brussels sprouts work great!