One Pan Moroccan Chicken Recipe

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This Sheet Pan Moroccan Chicken is a dinner win that has it all: bold flavors, golden brown edges, and juicy, tender meat.

Sheet pan meals have always been a go-to of mine. They’re convenient and efficient, and the cooking method ensures flavorful, tender meat and perfectly-roasted vegetables. Paired with chicken, onion, carrots, and sweet potatoes, this healthy Moroccan chicken recipe is not just boldly flavored but offers minimal prep and clean-up, too. That’s the best part of a sheet pan dinner, right?

The theme of this gorgeous sheet pan Moroccan-spiced chicken is flavor and texture. You’ll find tender, crunchy veggies, cozy, warming spices, fun garnishes, and a drizzle of creamy feta sauce to bring everything together.

This week’s featured dinner recipe is a simple one pan meal that’s guaranteed to impress you with incredible unique flavors, plus add a healthy dose of veggies & protein.

One pot meals are always great! After a long day it’s a dish that’s easy to prepare, leaves minimal clean-up, and it’s so satisfying.

Read also: Flavorful Moroccan Chicken

One - dish Moroccan Chicken and Rice bake

Ingredients

  • Chicken: I prefer using boneless skinless chicken thighs in this sheet pan dinner because they’re extra juicy and soak up all of the flavors well.
  • Extra virgin olive oil: This is the best oil for roasting vegetables.
  • Bone-in, skin-on chicken thighs: My preferred cut of chicken for sheet-pan dinners.
  • Sweet potatoes: For a low-carb option, use cubed or sliced zucchini instead of sweet potatoes. Broccoli and cauliflower would also work.
  • Other vegetables: Save running to the store and use whatever veggies you have on hand.

Here are the ingredients you will need for marinade:

  • Olive oil
  • Plain yogurt
  • Parsley
  • Cilantro
  • Garlic
  • Paprika
  • Cumin
  • Salt
  • Black pepper
  • Turmeric
  • Ginger
  • Saffron threads (optional)

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a baking mat.
  2. Combine all the seasonings in a small dish and set aside 1 tablespoon of the seasoning mix for later. Add the baking powder to the dish.
  3. Pat dry the chicken thighs with paper towels, then coat them in 1 tablespoon of olive oil. Season them well with the entire seasoning mixture.
  4. Add the carrots, onions, and sweet potato to the baking sheet. Drizzle them with the remaining 1 tablespoon of olive oil, then season them with the reserved spice mixture and toss.
  5. Add the chicken pieces on top, then transfer to the oven and roast at 425°F for 35-40 minutes or until the chicken is done.
  6. While the chicken roasts, combine olive oil, lemon zest, juice, yogurt, cumin, sea salt, and sweetener in a large jar. Shake well (or use an immersion blender to combine).
  7. Serve the chicken and veggies with the sauce drizzled on top.

Detailed Instructions:

  1. Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.
  2. Add chicken thighs, sweet potato cubes, cauliflower, onion chunks, carrot chunks into a large bowl. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. Use clean hands to toss all of the ingredients together until well combined and spices evenly coat chicken and veggies.
  3. Pour onto prepared baking sheet (or evenly divide between two baking sheets.) You’ll want to group the vegetables as best as possible: carrots in one section, chicken in one section, cauliflower in one section and sweet potatoes and onions in one section (as indicated in the photos).
  4. Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking. You’ll know it’s done when the carrots and sweet potatoes are fork tender.
  5. While the meal is cooking, you can make the feta yogurt sauce by adding the garlic, yogurt, feta, lemon juice and water to a food processor; process until smooth. Add a bit of salt and pepper to taste and process once more. Set aside until ready to serve.
  6. Once chicken and veggies are done cooking, remove from oven and immediately sprinkle dried cherries, cilantro and pistachios on top. You can either drizzle the feta yogurt sauce on top of the sheet pan meal or serve it on the side for people to enjoy as they so choose.

To a large baking dish, you’ll add the chicken drumsticks, baby gold potatoes that have been cut in half, and lemon slices. Pour the marinade in and mix to coat everything evenly. Try to lay the potatoes flat face down on the dish so they can crisp up nicely. Bake uncovered in a preheated oven at 400°F for about 50 to 60 minutes. To get the skin golden and crispy, broil for 3 to 5 additional more minutes at the end but make sure to watch it closely to prevent burning. Once it is out of the oven, add black or green olives and preserved lemons (the peel only). Garnish with more chopped parsley and/or cilantro to enjoy with bread on the side!

Read also: Authentic Moroccan Cuisine

Here’s another way to make this recipe:

  1. Preheat oven to 425ºF.
  2. Place chicken thighs in a bowl, and add olive oil, 3/4 tsp. salt, cumin, oregano, paprika, and black pepper. Rub oil and spice mixture all over chicken (I use my hands), making sure to season under the skin, if possible.
  3. Heat a large oven-safe skillet or sauté pan over medium heat. Once hot, arrange chicken thighs in pan (skin side down), and cook, undisturbed for 6 to 7 minutes. Once golden and crisp, gently flip, and cook for 2 more minutes. Transfer chicken to a plate.
  4. Add red onion to pan (there should be enough residual chicken juices in pan that you don't need oil, but if not, add a light drizzle of olive oil). Cook onion until soft, about 4 minutes. Add garlic, tomato paste, and harissa; cook 2 minutes, until the tomato paste turns brick-red. Season with remaining 1/4 tsp. salt.
  5. Add chickpeas with brine (this is the only liquid you're using), and gently simmer mixture for 2 minutes, scraping to release any browned bits stuck to the pan.
  6. Slice the lemon in half. Slice one half into thin rounds, and leave the remaining half whole. Nestle chicken thighs back into pan with chickpeas, and scatter lemon slices around chicken (reserve remaining half of lemon for garnish).
  7. Transfer pan to the oven and bake for 16 to 20 minutes, until the chicken registers 165ºF.

Tips and Variations

  • Authenticity: While this recipe is inspired by Moroccan flavors, it is not an authentic Moroccan dish. Traditional Moroccan chicken often features ingredients like preserved lemons, tomato paste, green olives, and a variety of spices. This recipe uses classic Moroccan spices but with simplified ingredients for a more accessible and easy-to-prepare dish.
  • Doneness: If you’re unsure if your chicken is done, use a meat thermometer to check for an internal temperature of 165°F (74°C). Bone-in chicken thighs are also a bit harder to overcook, and the meat maintains its juiciness even past 165°, so you could even leave them in for a couple of extra minutes if you want the outer skin a bit more roasted.
  • Meal Prep: Yes, this recipe is perfect for meal prep! You can make a large batch of the chicken and vegetables at once and then store them in individual containers for easy lunches or dinners throughout the week. Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. To reheat, simply microwave or heat in a pan until warmed through.
  • Vegetarian Option: To make vegetarian, try swapping the chicken for extra firm, cubed tofu!
  • Add Spinach: If you’re trying to sneak some greens into this meal, add a couple handfuls of fresh baby spinach to the chickpea mixture.
  • Use Butter Beans: In place of chickpeas, 1 can of butter beans also works beautifully in this recipe.
  • Olives: You can use green olives or black olives but the more traditional kind of olives to use are Moroccan-cured black olives.
  • Traditionally: Moroccan Chicken Tagine is served with french fries and bread. It is not eaten with rice! My mom makes it with french fries or these circular fried potato rounds that are sooo so good. To make this recipe one pan though, we used small roast potatoes cut in half. If you’d like french fries instead, skip the baby potatoes.

Nutritional Information (Per Serving)

Nutrient Amount
Calories 463
Fat 10g
Carbs 34g
Fiber 9g
Sugar 10g
Protein 56g

Estimated values based on one serving size.

Enjoy!

Read also: Moroccan Style Chicken

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tags: #Moroccan