Go Back
Sheet Pan Moroccan Chicken

Sheet Pan Moroccan Chicken

This Sheet Pan Moroccan Chicken combines the warmth of cinnamon with the earthy punch of cumin and turmeric, creating a flavorful and comforting dish that is easy to prepare and perfect for busy weeknights.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Moroccan
Calories: 420

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 large red bell peppers, sliced
  • 1 large red onion, wedged
  • 1 medium zucchini, thick rounds
  • 15 oz can chickpeas, canned, drained, and rinsed
  • 1/4 cup extra virgin olive oil
  • 1 large lemon, half sliced, half juiced
  • 1.5 tbsp Ras el Hanout
  • 1 tsp turmeric powder
  • 1/2 tsp ground cinnamo
  • 4 cloves garlic, minced
  • 1/4 cup fresh cilantro or parsley, chopped

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. Prepare a large rimmed baking sheet by lining it with parchment paper or aluminum foil.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Ras el Hanout, turmeric, cinnamon, salt, and pepper.
  4. Place the chicken thighs in a large mixing bowl and coat them with half of the spice mixture.
  5. Slice the bell peppers, cut the red onion into wedges, and slice the zucchini into half-inch rounds.
  6. Place the peppers, onions, zucchini, and drained chickpeas onto the prepared baking sheet and toss with the remaining spice marinade.
  7. Nestle the marinated chicken thighs among the vegetables and place lemon slices on top.
  8. Roast in the oven for 30 to 35 minutes, ensuring the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  9. Toss the vegetables halfway through roasting for even cooking.
  10. Let the dish rest for five minutes before serving and sprinkle with fresh cilantro.

Notes

Do not overcrowd the pan to ensure crispy chicken skin and caramelized vegetables. Pat the chicken dry before marinating for best results.