Name: Sheet-Pan Roasted Red Onion Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 bone-in, skin-on chicken thighs or 6 boneless, skinless chicken breasts; 2 large red onions, peeled and sliced into wedges; 1 tablespoon olive oil; 2 teaspoons garlic powder; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon dried thyme (or rosemary, if preferred); ½ teaspoon ground turmeric (optional); Salt and pepper, to taste; Fresh lemon wedges (for serving); Fresh parsley, chopped (for garnish); Optional vegetables: bell peppers, zucchini, carrots, or potatoes; Chicken Thighs vs. Chicken Breasts: This recipe works wonderfully with both bone-in, skin-on thighs, or boneless, skinless breasts. Thighs are more forgiving and tend to stay juicier, but breasts will work just as well if you prefer leaner cuts.; Red Onions: Red onions add a mild, sweet flavor when roasted. They also caramelize beautifully, giving the dish a rich, savory undertone.; Spices: The combination of garlic powder, paprika, cumin, thyme, and optional turmeric brings a warm and aromatic depth to the chicken and vegetables. These spices elevate the flavors without overpowering the natural taste of the ingredients.; Olive Oil: Olive oil not only helps to roast the ingredients evenly but also ensures a crisp, golden exterior on the chicken.

Ingredients

Scale

4 bone-in, skin-on chicken thighs or 6 boneless, skinless chicken breasts
2 large red onions, peeled and sliced into wedges
1 tablespoon olive oil
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried thyme (or rosemary, if preferred)
½ teaspoon ground turmeric (optional)
Salt and pepper, to taste
Fresh lemon wedges (for serving)
Fresh parsley, chopped (for garnish)
Optional vegetables: bell peppers, zucchini, carrots, or potatoes

Ingredient Highlights

Chicken Thighs vs. Chicken Breasts: This recipe works wonderfully with both bone-in, skin-on thighs, or boneless, skinless breasts. Thighs are more forgiving and tend to stay juicier, but breasts will work just as well if you prefer leaner cuts.
Red Onions: Red onions add a mild, sweet flavor when roasted. They also caramelize beautifully, giving the dish a rich, savory undertone.
Spices: The combination of garlic powder, paprika, cumin, thyme, and optional turmeric brings a warm and aromatic depth to the chicken and vegetables. These spices elevate the flavors without overpowering the natural taste of the ingredients.
Olive Oil: Olive oil not only helps to roast the ingredients evenly but also ensures a crisp, golden exterior on the chicken.

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Instructions

Prepare the Marinade and Chicken:

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Season the Chicken: In a small bowl, combine the garlic powder, paprika, cumin, thyme, turmeric (if using), salt, and pepper. Add the olive oil to the spices and mix well to form a paste.
Coat the Chicken: Rub the spice paste evenly over the chicken pieces, ensuring they are well-coated. If you have time, let the chicken marinate for 15-20 minutes for enhanced flavor. If you’re short on time, you can skip this step, and the chicken will still taste great.

Prepare the Vegetables:

Slice the Onions: Slice the red onions into wedges and scatter them onto the sheet pan.
Add Other Vegetables (Optional): If using other vegetables, such as bell peppers, zucchini, carrots, or potatoes, slice them and add them to the pan alongside the onions. Drizzle a little olive oil over them and season with salt and pepper.

Roasting the Chicken and Vegetables:

Arrange on the Sheet Pan: Place the seasoned chicken pieces on top of the onions and vegetables on the prepared sheet pan. Make sure the chicken is placed skin-side up if using bone-in pieces.
Roast: Place the sheet pan in the oven and roast for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C). The chicken should have a crispy, golden skin, and the vegetables should be tender and caramelized.

Garnish and Serve:

Garnish: Once the chicken is done, remove the pan from the oven. Squeeze fresh lemon juice over the chicken and vegetables for a burst of freshness. Garnish with chopped parsley.
Serve: Serve your Sheet-Pan Roasted Red Onion Chicken with a side of rice, couscous, or a simple green salad for a complete meal. Enjoy!

Prep Time: 10minutes
Cook Time: 40minutes

Nutrition

Serving Size: 6
Calories: 450
Fat: 20g
Carbohydrates: 15g
Protein: 35g