Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, patted dry
  • 2 tbsp (30ml) olive oil
  • 1 packet (approx. 1.41 oz/40g) Goya sazon seasoning with Coriander and Annatto seasoning
  • 1 tsp (5ml) smoked paprika
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • 1/4 tsp (1.25ml) dried oregano
  • 1/4 tsp (1.25ml) ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp (15ml) lime juice (optional, for finishing)
  • 1 large sweet potato (about 1 lb/450g), peeled and cut into 1-inch cubes
  • 2 carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) dried thyme
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the sweet potato, carrots, parsnips, and red onion with olive oil, garlic powder, dried thyme, salt, and pepper. Spread in a single layer on the prepared baking sheet.
  3. In a small bowl, whisk together olive oil, sazon seasoning, smoked paprika, garlic powder, onion powder, oregano, cumin, salt, and pepper. Rub the mixture all over the chicken thighs, ensuring they are evenly coated.
  4. Place the baking sheet with the vegetables in the preheated oven and roast for 20 minutes.
  5. Remove the baking sheet from the oven. Arrange the chicken thighs among the vegetables, ensuring they are not overcrowded. Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Chicken internal temperature should reach 165°F (74°C) using an instant-read thermometer.
  6. Let the chicken rest for 5 minutes before serving. Drizzle with lime juice (if using), garnish with chopped cilantro, and serve hot.