Bold spices, juicy chicken, and caramelized vegetables come together in this Sheet Pan Peruvian Chicken and Vegetables recipe. Everything roasts on one pan, so cleanup stays simple while flavor stays big. The smoky seasoning blends perfectly with tender peppers, onions, and zucchini for a colorful, satisfying meal.

Why You’ll Love This Recipe

• Easy one-pan dinner
• Bold Peruvian-inspired spices
• Juicy roasted chicken
• Flavor-packed vegetables
• Perfect for busy weeknights

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of ½ lime

Vegetables

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup baby potatoes, halved

Step-by-Step Instructions

1. Preheat oven to 400°F.
2. Line a large sheet pan with parchment paper.
3. Pat chicken dry and rub with 1 tablespoon olive oil, lime juice, and spices.
4. Toss vegetables with remaining olive oil and a pinch of salt.
5. Spread vegetables evenly on the sheet pan.
6. Place chicken thighs on top, skin-side up.
7. Bake Sheet Pan Peruvian Chicken and Vegetables for 35–40 minutes until chicken reaches 165°F and vegetables turn tender.
8. Broil for 2–3 minutes for extra crisp skin.
9. Rest 5 minutes before serving.

Serving Suggestions

Serve with cilantro green sauce or sliced avocado. Pair with brown rice, quinoa, or warm tortillas for a complete meal.

Quick Tips or Variations

• Use boneless thighs for faster cooking.
• Add carrots or Brussels sprouts for variety.
• Marinate chicken up to 8 hours for deeper flavor.

Sheet Pan Peruvian Chicken and Vegetables FAQs

What spices are used in Peruvian sheet pan chicken?

Cumin, smoked paprika, garlic, oregano, and chili powder create bold flavor.

How long do you bake Peruvian chicken?

Bake at 400°F for 30–40 minutes until it reaches 165°F.

What vegetables work best?

Bell peppers, zucchini, onions, and potatoes roast beautifully.

How do you keep sheet pan chicken juicy?

Use chicken thighs and avoid overbaking. Let it rest before serving.

Conclusion

This Sheet Pan Peruvian Chicken and Vegetables recipe delivers bold spices, juicy chicken, and roasted vegetables in one simple pan. It’s colorful, satisfying, and perfect for easy family dinners.

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