This Moroccan Chicken Thigh Sheet Pan Dinner is a fun and easy meal! Juicy chicken thighs are seasoned with lovely spices and roasted with colorful veggies like bell peppers and onions.
It’s a one-pan wonder that makes clean-up a breeze! I love how the flavors mix together, making every bite delicious. Pair it with some rice, and you’ve got a cozy dinner ready to go!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect because they stay juicy and flavorful during roasting. If you prefer, boneless thighs or even chicken breasts can work, but they might need less cooking time to avoid drying out.
Spices: Cumin, coriander, and paprika are signature Moroccan flavors. If you don’t have some of them, feel free to use a pre-made spice blend like Moroccan spice mix. Fresh herbs can also substitute dried spices if you have them on hand.
Vegetables: Bell peppers, carrots, squash, and cauliflower add color and nutrition. You can swap these for other veggies like zucchini, Brussels sprouts, or sweet potatoes if you prefer. Just keep the cooking times in mind, as denser vegetables may take longer to cook.
Couscous: This is optional, but I love it as it absorbs the savory juices from the chicken and veggies. If you’re gluten-free, try quinoa or rice instead. They’ll offer similar textures and flavors.
How Do You Get Perfectly Roasted Chicken and Vegetables?
The key to beautifully roasted chicken and vegetables is all about even cooking and timing. Start by preheating your oven properly. Spread out your veggies evenly on the pan to avoid steaming, and make sure the chicken is above them for direct heat.
- Rub the chicken thighs well with olive oil and spices for maximum flavor.
- Position everything on the sheet pan without overcrowding, allowing air to circulate.
- Use a meat thermometer to check that the chicken reaches at least 165°F (74°C) and has crispy skin.
- Let the sheet pan rest for a few minutes before serving to keep the juices from running.
Following these tips will help you achieve that delicious, roasted perfection everyone loves! Enjoy your cooking experience!
Moroccan Chicken Thigh Sheet Pan Dinner
Ingredients You’ll Need:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 2 medium carrots, peeled and cut into sticks
- 1 red bell pepper, sliced
- 1 yellow squash, sliced into rounds
- 1 small head of cauliflower, cut into florets
- 1/2 cup cooked chickpeas (or canned, drained and rinsed)
- 1/4 cup almonds
- 1/2 cup couscous (optional for serving)
- 1 cup chicken broth or water (for couscous)
- 1 lemon, thinly sliced
- Fresh cilantro, chopped, for garnish
- Pomegranate seeds (optional, for garnish)
How Much Time Will You Need?
This delicious sheet pan dinner requires about 15 minutes of prep time and around 35-40 minutes for cooking. Including optional couscous preparation, expect an additional 5 minutes. In total, you’ll need about 55-60 minutes to enjoy this wonderful meal!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Spices
First, preheat your oven to 400°F (200°C). In a small bowl, combine the cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), and some salt and pepper to make your spice blend.
2. Season Chicken Thighs
Take your chicken thighs and rub them with olive oil. Make sure to coat them evenly with your spice mixture to pack in all the flavors. Set them aside for a moment.
3. Prepare Vegetables
Grab a large sheet pan and spread out your chopped carrots, bell peppers, yellow squash, cauliflower florets, chickpeas, and almonds. Arrange the lemon slices on top. Give everything a generous drizzle of olive oil and a sprinkle of salt and pepper, then toss gently to ensure everything is nicely coated.
4. Add Chicken and Roast
Now it’s time to place the seasoned chicken thighs on top of your beautiful vegetable mix. Put the whole sheet pan in the oven and let it roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy while the vegetables are fork-tender.
5. Prepare Couscous (Optional)
If you’re serving couscous, it’s easy! In a small pot, bring your chicken broth or water to a boil. Once boiling, stir in the couscous, cover the pot, and let it sit off the heat for about 5 minutes. Fluff it with a fork when done.
6. Garnish and Serve
Finally, take the sheet pan out of the oven. Give your chicken and vegetables a sprinkle of fresh chopped cilantro and some pomegranate seeds for color and crunch, if you’d like. Serve everything hot, either on a bed of couscous or on its own.
Enjoy this beautifully spiced Moroccan-inspired sheet pan dinner that’s simple, flavorful, and perfect for busy weeknights!
Can I Use Skinless Chicken Thighs for This Recipe?
Yes, you can use skinless thighs, but keep in mind they may cook faster and might not be as juicy since the skin helps retain moisture. Check for doneness a few minutes earlier than the recommended time.
What Vegetables Can I Substitute in This Dish?
You can easily swap out the vegetables for whatever you have on hand! Zucchini, Brussels sprouts, sweet potatoes, or even green beans work well. Just make sure to cut them into uniform sizes for even cooking.
Can I Make This Recipe Vegetarian?
Absolutely! Instead of chicken, try using firm tofu, tempeh, or chickpeas as the protein. You can season them the same way and roast them with the vegetables for a delicious vegetarian option.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through. The flavors often deepen, making the next day’s meal even tastier!
