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Spiced Sheet Pan Moroccan Chicken And Vegetables (3)
NinaNina

Spiced Sheet Pan Moroccan Chicken and Vegetables: 8 Easy Steps

A one-pan Moroccan-inspired chicken dinner with warm spices, roasted vegetables, chickpeas, and lemon for a flavorful weeknight meal with easy cleanup.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: dinner, Main Course
Cuisine: Mediterranean-inspired, Moroccan-inspired
Ingredients Method Notes

Ingredients
  

  • 2 to 2.5 lb chicken thighs bone-in or boneless
  • 2 large bell peppers mixed colors, sliced
  • 1 large red onion cut into wedges
  • 3 medium carrots sliced or cut into sticks
  • 2 medium zucchini sliced
  • 1 can 15 oz chickpeas, drained
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 lemon
Spice Blend
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Preheat the oven to 425°F and line a large rimmed baking sheet if desired.
  2. Cut the vegetables into similar-size pieces so they roast evenly.
  3. In a large bowl, combine the olive oil, garlic, lemon juice, and spice blend.
  4. Add the chicken and toss to coat well.
  5. Add the vegetables and chickpeas and toss until everything is evenly coated with the spiced oil mixture.
  6. Spread the vegetables and chickpeas across the pan, then nestle the chicken on top, skin-side up if using skin-on thighs, leaving some space for browning.
  7. Roast for 25 minutes, rotate the pan, then roast 10 to 20 minutes more until the chicken reaches at least 165°F and the vegetables are browned and tender.
  8. If needed, remove the chicken once done and roast the vegetables 5 to 8 minutes longer.
  9. Finish with fresh lemon before serving.

Notes

  • Cut vegetables into similar sizes so they finish roasting at the same time.
  • Leave small gaps on the pan so the vegetables brown instead of steam.
  • Tuck chickpeas under or near the chicken so they catch the seasoned drippings and crisp at the edges.
  • Chicken thighs are even better around 175 to 185°F if you want them more tender, even though 165°F is the safe minimum.
  • If the chicken finishes before the vegetables, remove it and give the vegetables a few extra minutes.
  • Avoid leafy greens on the tray at 425°F, because they can burn quickly.
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