This one-pan wonder is smoky, savory, and seriously satisfying. The Roasted Red Rocks Blend brings big flavor with paprika, garlic, pepper, and just a touch of cayenne for kick. Perfect for busy weeknights when you want minimal dishes and maximum flavor. Serve it up family-style and let the seasoning do the heavy lifting.
This one-pan wonder is smoky, savory, and seriously satisfying — just like a night under the stars at Colorado’s iconic Red Rocks Amphitheatre. Our Roasted Red Rocks Blend captures that bold Colorado spirit with a punchy combo of paprika, garlic, black pepper, and a flicker of cayenne heat. It’s a little wild, a little rugged, and totally unforgettable. Whether you're fueling up after a mountain hike or just vibing with some local flavor, this roasted chicken and veggie sheet pan dinner brings the heart of the Rockies straight to your table.
Author:
The Spice Guy
Ingredients
4 bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
1½ tablespoons Roasted Red Rocks Blend
1 sweet potato, peeled & cubed
1 red onion, cut into wedges
1 red bell pepper, sliced
1 zucchini, sliced
Fresh parsley or lemon wedges, for garnish (optional)
Directions
Preheat oven to 425°F (218°C).
Season chicken: In a large bowl, toss chicken thighs with 1 tablespoon olive oil and the Roasted Red Rocks Blend until well coated.
Prep veggies: In a separate bowl, toss sweet potato, onion, bell pepper, and zucchini with the remaining olive oil and a pinch more of the blend if you like extra flavor.
Assemble: Spread veggies on a large sheet pan, nestle the chicken thighs on top.
Roast: Bake for 35–40 minutes, or until chicken is crispy and cooked through (165°F internal temp) and veggies are caramelized and tender.
Finish & serve: Garnish with fresh parsley or a squeeze of lemon if desired. Serve hot straight from the pan.
