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Dinner recipe · from the recipe book

Cumin-Coriander Chicken Thighs with Root Vegetables

Juicy, spice-crusted chicken thighs roast over caramelized sweet potato, carrots, potatoes and red onion, finished with a cool lemon-yogurt drizzle and fresh cilantro.

Cumin-Coriander Chicken Thighs with Root Vegetables

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesstrimmed
  • 3 medium400 gSweet potatoescut into 1-inch cubes
  • 2 small340 gRed potatoescut into 1-inch pieces
  • 4 medium240 gCarrotscut into 1-inch chunks
  • 1½ medium160 gRed onioncut into wedges
  • 2½ tbsp36 gOlive oil
  • 1½ tbsp8 gGround cumin
  • 1 tbsp6 gGround coriander
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 4 cloves12 gGarlicminced
  • 1 tsp6 gSalt
  • ¾ tsp2 gBlack pepper
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLemon juice
  • 1 cup chopped16 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. In a small bowl, stir together the cumin, coriander, paprika, salt and black pepper to make the spice mix.
  3. On the sheet pan, toss the sweet potato, red potatoes, carrot and red onion with half of the olive oil and half of the spice mix, then spread in an even layer.
  4. Roast the vegetables for 15 minutes while you prepare the chicken.
  5. In a bowl, toss the chicken thighs with the remaining half of the olive oil, the remaining half of the spice mix and the garlic.
  6. Stir the vegetables, push them aside to make room, and lay the chicken thighs on the pan in a single layer.
  7. Roast 25 to 30 minutes, until the vegetables are tender and browned and the chicken reaches 165°F (74°C) in the thickest part.
  8. Meanwhile, stir the Greek yogurt with the lemon juice to make the sauce.
  9. Rest the pan for 5 minutes, then drizzle the chicken and vegetables with the lemon-yogurt sauce and scatter the cilantro over the top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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