This Moroccan Chicken Thigh Sheet Pan Dinner is a one-pan wonder! Juicy chicken thighs are spiced with flavorful spices, roasted alongside colorful veggies like carrots and bell peppers. Yum!
It’s super easy to make, and clean-up is a breeze! I love how the spices make the kitchen smell amazing while it cooks. Plus, who doesn’t love a dish that does all the work for you?
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs keep the meat juicy and flavorful. If you prefer, boneless thighs or even chicken breasts can work, but be careful not to overcook them.
Spices: The spice blend is key for that Moroccan flavor! You can swap any spices you don’t have; for instance, garam masala can work instead of some spices if you’re in a pinch.
Chickpeas: Canned chickpeas are convenient and add protein. If you’re looking for a substitute, you could try cooked lentils or even cubed sweet potatoes for a similar texture.
Vegetables: The red onion, carrots, and cauliflower are fantastic here, but feel free to swap in veggies you enjoy. Zucchini and bell peppers would be a great addition!
Pomegranate Seeds: These are optional but add a nice crunch and brightness. If unavailable, try dried cranberries for a sweet and tangy element.
How Do I Get the Chicken Skin Crispy?
Getting that skin perfectly crispy is simple! Here’s how:
- First, ensure the chicken skin is dry. Pat it with paper towels before seasoning. This helps it crisp up better.
- A high oven temperature (425°F) is key for that golden finish. Make sure your oven is preheated!
- Arrange the chicken thighs skin-side up. This allows the heat to circulate and crisp the skin while keeping the meat tender.
Finally, keep an eye on them during the last few minutes of cooking. If the skin isn’t crispy enough, turn on the broiler briefly for extra crispness, but watch closely!
Moroccan Chicken Thigh Sheet Pan Dinner
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
For the Vegetables:
- 1 large red onion, peeled and quartered
- 3 large carrots, peeled and cut into sticks
- 1 small head of cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 lemon, thinly sliced
For Garnish:
- ½ cup pomegranate seeds
- Fresh cilantro, chopped
How Much Time Will You Need?
This delicious dinner will take about 15 minutes of prep time and 35-40 minutes of cooking time. All you need is a little bit of mixing and seasoning, and then let the oven do the magic! In about an hour, you’ll have a delightful and healthy meal ready to serve.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature is perfect for roasting and making everything crispy. Prepare a large sheet pan by lining it with parchment paper or giving it a light grease.
2. Prepare the Spice Mixture:
In a small bowl, combine the ground cumin, coriander, turmeric, smoked paprika, cinnamon, ginger, cayenne pepper, salt, and pepper. This spice blend is what makes your chicken thighs super flavorful!
3. Season the Chicken:
Take the chicken thighs and pat them dry with paper towels. This helps the skin get crispy. Rub 1 tablespoon of olive oil over all the chicken thighs to ensure they get nice and seasoned. Then, evenly sprinkle the spice mixture all over the chicken, coating both sides well.
4. Prepare the Vegetables:
In a large bowl, toss together the quartered red onion, carrot sticks, cauliflower florets, chickpeas, and lemon slices. Drizzle the remaining 1 tablespoon of olive oil over them, and season with additional salt and pepper. Toss everything well to coat the veggies evenly.
5. Assemble the Dish:
Spread the seasoned vegetables and chickpeas in an even layer on the prepared sheet pan. Nestle the seasoned chicken thighs, skin-side up, among the vegetables. They’ll share all their juices as they roast!
6. Roast to Perfection:
Place the sheet pan in the oven and roast for about 35-40 minutes. You want the chicken to reach an internal temperature of 165°F (74°C) and for the vegetables to be tender and slightly caramelized.
7. Final Touch:
Once done, remove the pan from the oven and let it rest for a few minutes. This helps the juices settle in the chicken. Then, sprinkle the dish with fresh cilantro and pomegranate seeds for a bright and colorful finish.
8. Serve and Enjoy:
This dish is perfect served warm, and you can add lemon wedges for an extra zesty touch. Enjoy your Moroccan Chicken Thigh Sheet Pan Dinner!
With its wonderful flavors and aromas, this meal is sure to become a family favorite. Enjoy cooking and the delicious results!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs can be used for a quicker cooking time. Just be sure to check for doneness after about 25-30 minutes to avoid overcooking.
What Should I Do if I Don’t Have Chickpeas?
If you don’t have chickpeas, you can substitute them with other legumes like lentils or a different vegetable like diced sweet potatoes for added texture and flavor.
Can I Prepare This Dish in Advance?
Yes, you can marinate the chicken with the spice mixture a day ahead and store it in the fridge. Just toss the vegetables with oil and seasoning when you’re ready to cook!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or heat gently in the microwave.