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Moroccan Chicken Thigh Sheet Pan Dinner

Moroccan Chicken Thigh Sheet Pan Dinner

Are you tired of spending hours in the kitchen preparing dinner? Do you want a delicious and flavorful meal without all the hassle? Look no further than this Moroccan Chicken Thigh Sheet Pan Dinner! With just a few simple ingredients and minimal prep time, you can have a mouthwatering meal on the table in no time.

Why Moroccan?

Moroccan cuisine is known for its bold flavors and unique spice combinations. It combines the richness of spices like cumin, coriander, and cinnamon with the freshness of herbs like mint and parsley. This combination creates a symphony of flavors that will leave your taste buds begging for more.

Why Chicken Thighs?

Chicken thighs are the perfect protein for this sheet pan dinner. They are tender, juicy, and full of flavor. Unlike chicken breasts, which can be dry and bland, chicken thighs stay moist and delicious, even when cooked at high temperatures. Plus, they have a higher fat content, which means they are more forgiving if you accidentally leave them in the oven for a few extra minutes.

Why Sheet Pan Dinner?

Sheet pan dinners are a game changer when it comes to weeknight cooking. They are incredibly easy to make and require minimal cleanup. Simply toss all the ingredients onto a sheet pan, pop it in the oven, and let it do the work for you. The result is a flavorful and nutritious meal that the whole family will love.

How to Make Moroccan Chicken Thigh Sheet Pan Dinner

To make this Moroccan Chicken Thigh Sheet Pan Dinner, start by preheating your oven to 425째F (220째C). Then, gather your ingredients: chicken thighs, bell peppers, red onion, cherry tomatoes, olives, garlic, olive oil, and a blend of Moroccan spices.

Next, arrange the chicken thighs on a sheet pan and season them generously with the Moroccan spice blend. Add the chopped bell peppers, sliced red onion, cherry tomatoes, and olives to the pan. Drizzle everything with olive oil and toss to coat.

Place the sheet pan in the preheated oven and let the chicken thighs cook for about 25-30 minutes, or until they reach an internal temperature of 165째F (74째C) and the vegetables are tender. The chicken thighs will develop a beautiful golden crust, while the vegetables will caramelize and become slightly charred.

Once cooked, remove the sheet pan from the oven and let the chicken thighs rest for a few minutes before serving. This allows the juices to redistribute, resulting in moist and flavorful chicken.

Finally, garnish the dish with fresh mint and parsley to add a pop of freshness and brightness. Serve the Moroccan Chicken Thigh Sheet Pan Dinner with couscous or rice for a complete and satisfying meal.

Frequently Asked Questions

Q: Can I use chicken breasts instead of chicken thighs?

A: While you can use chicken breasts, they tend to dry out faster than chicken thighs. If using chicken breasts, be sure to adjust the cooking time accordingly.

Q: Can I substitute the Moroccan spice blend with other spices?

A: Absolutely! Feel free to experiment with different spice blends to suit your taste preferences. Just keep in mind that it may alter the flavor profile of the dish.

Q: Can I add other vegetables to the sheet pan?

A: Of course! This recipe is versatile, and you can add your favorite vegetables, such as zucchini, eggplant, or potatoes, to the pan.

Q: Can I make this ahead of time?

A: While it’s best to enjoy this dish fresh out of the oven, you can prepare the ingredients ahead of time and store them in the fridge until ready to cook.

Q: Is this dish suitable for meal prep?

A: Absolutely! This Moroccan Chicken Thigh Sheet Pan Dinner is perfect for meal prep. Simply divide the cooked chicken and vegetables into individual containers and refrigerate for up to 4 days.

Q: Can I freeze the leftovers?

A: Yes, you can freeze the leftovers. Just make sure to store them in airtight containers or freezer bags for up to 3 months.

Q: Can I use boneless, skinless chicken thighs?

A: Yes, boneless, skinless chicken thighs will work just fine in this recipe. They may cook slightly faster, so keep an eye on them to prevent overcooking.

Q: Can I use other types of meat?

A: Absolutely! This recipe works well with other proteins like bone-in chicken drumsticks, beef strips, or even tofu for a vegetarian option.

So, why spend hours in the kitchen when you can whip up a delicious and flavorful Moroccan Chicken Thigh Sheet Pan Dinner in no time? Give this recipe a try and experience the magic of Moroccan flavors right at your dinner table!

Moroccan Chicken Thigh Sheet Pan Dinner compressed image1

Moroccan Chicken Thigh Sheet Pan Dinner

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Course Chicken Dishes
Cuisine American
Servings 4

Ingredients
  

  • Lemon , zest and juice ()
  • Olive oil , 2 tablespoons
  • Ras el hanout , 1 ½ teaspoons
  • Salt , ½ teaspoon
  • Bone-in chicken thighs with skin , 4 (6 ounces)
  • Sweet potato , peeled and cut into 1-inch chunks, 1 medium
  • Zucchini , cut into 1-inch chunks, 1 medium
  • Chickpeas , drained and rinsed, 1 (15 ounces) can
  • Artichoke hearts , quartered and drained, 1 (14 ounces) can
  • Ras el hanout , 1 teaspoon
  • Salt , ½ teaspoon
  • Olive oil , 2 tablespoons
  • Pomegranate seeds , ¼ cup
  • Fresh parsley , chopped, ¼ cup
  • Pistachios , shelled and coarsely chopped, 2 tablespoons

Instructions
 

  • In a resealable plastic bag, combine lemon juice, lemon zest, 2 tablespoons of olive oil, 1 1/2 teaspoons of ras el hanout, and 1/2 teaspoon of salt. Make sure the marinade gets under the chicken thighs' skin. Seal the bag and refrigerate for at least 30 minutes.
  • Take the chicken out of the refrigerator 20 minutes before baking and let it come to room temperature.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a bowl, mix together sweet potato, zucchini, chickpeas, and artichoke hearts. Sprinkle 1 teaspoon of ras el hanout and 1/2 teaspoon of salt over the mixture. Drizzle with 2 tablespoons of olive oil and stir well to combine.
  • Remove the chicken from the marinade and place it on a 13x18-inch rimmed sheet pan. Arrange the vegetable mixture around the chicken.
  • Bake in the preheated oven, flipping the vegetables halfway through, until the chicken reaches an internal temperature of 165 degrees F (74 degrees C), approximately 30 minutes.
  • Once done, remove from the oven and garnish with pomegranate seeds, parsley, and crushed pistachios.
  • For easier cleanup, line the sheet pan with aluminum foil.
  • Put the pistachios in a small resealable storage bag and
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April

Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!

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