This Moroccan Chicken Thigh Sheet Pan Dinner is a tasty and colorful meal! Juicy chicken thighs are roasted with sweet potatoes and carrots, all seasoned with warm spices.
It’s a one-pan wonder, which means less cleanup for me! I love how the sweet potatoes get all caramelized. It’s like they have their own little party on the pan! 🎉
Serving this dish is super easy; just scoop it onto your plate and enjoy the mix of flavors. Plus, it’s perfect for busy nights when I need something simple but delicious!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs are my go-to for this recipe. They stay juicy and flavorful while roasting. If you prefer, you can use skinless thighs or even chicken breasts, though they may need less cooking time.
Spices: The spice mix is key to the flavor! If you don’t have all the spices, you can use a Moroccan spice blend for convenience. Adjust the cayenne if you’re looking for a mild flavor.
Vegetables: I love the combination of onion, carrots, and cauliflower. Feel free to substitute with bell peppers, zucchini, or any seasonal veggies you have on hand. They’ll all roast beautifully!
Couscous: This is a quick side that complements the dish well. If you need a gluten-free option, quinoa or rice works just as nicely; just cook according to package instructions.
How Do You Get the Chicken Skin Crispy?
Getting that perfect crispy skin on your chicken can be tricky. Here are my tips!
- Make sure the chicken is dry before seasoning – pat it down with paper towels.
- Use higher heat, like 425°F (220°C), for roasting. The hot oven helps crisp up the skin.
- Leave some space between the chicken and veggies on the sheet pan so air can circulate, allowing for even cooking.
- Avoid covering the chicken with foil, as it’ll trap moisture and make the skin soggy.
Keep an eye on the chicken as it cooks; it may be ready a little earlier or later depending on your oven. Enjoy that delicious, crunchy bite!
Moroccan Chicken Thigh Sheet Pan Dinner
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
For the Spice Mix:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For the Vegetables:
- 3 tablespoons olive oil, divided
- 1 large onion, cut into wedges
- 3 large carrots, peeled and cut into chunks
- 1 small head of cauliflower, cut into florets
For Serving:
- 1 cup cooked or prepared couscous (following package instructions)
- 1/2 cup cooked chickpeas or canned chickpeas, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup pomegranate seeds (for garnish)
- 1/4 cup toasted almonds or cashews (optional, for garnish)
How Much Time Will You Need?
This flavorful meal takes about 15 minutes to prep and 35-40 minutes to roast in the oven. So, in total, you’re looking at just under an hour until you can dive into this delicious dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure it’s hot enough to get that perfect roast on your chicken and veggies. Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Spice Mixture:
In a small bowl, mix together the ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if you’re feeling spicy), salt, and pepper. This fragrant blend will give your dish that amazing Moroccan flavor!
3. Season the Chicken:
Using paper towels, pat the chicken thighs dry. This step helps the skin get crispy! Rub 2 tablespoons of olive oil all over the chicken and then coat them with the spice mixture, making sure it’s evenly distributed.
4. Prepare the Vegetables:
In a separate bowl, toss the onion wedges, carrot chunks, and cauliflower florets with the remaining 1 tablespoon of olive oil. Season with salt and pepper. This will add great depth of flavor and complement the chicken!
5. Arrange on the Sheet Pan:
Place the seasoned chicken thighs on the sheet pan, skin-side up. Space them out a little bit. Scatter the prepared vegetables around the chicken, creating a colorful arrangement.
6. Roast Away:
Pop the sheet pan in the oven and roast everything for about 35-40 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the veggies should be tender and caramelized.
7. Cook the Couscous:
While the chicken and vegetables are roasting, prepare the couscous according to package instructions. Once it’s done, fluff it with a fork and mix in the chickpeas.
8. Plate and Garnish:
On a large plate or serving dish, pile on the couscous and chickpeas mix. Top it all off with the roasted chicken thighs and colorful veggies.
9. Add Final Touches:
Garnish your beautiful dish with fresh cilantro, pomegranate seeds, and toasted nuts if you have them. These will really brighten up the flavors and add that lovely crunch!
10. Serve and Enjoy:
Dive into the Moroccan-inspired deliciousness of this sheet pan dinner. Enjoy every bite of this vibrant and hearty meal!
This dish is not only delicious but also colorful, providing a great variety of textures and flavors with every mouthful. Happy cooking!
Can I Use Different Vegetables?
Absolutely! You can swap in other seasonal vegetables like bell peppers, zucchini, or Brussels sprouts. Just keep the cooking time in mind, as some veggies may cook faster or slower than cauliflower and carrots.
What Can I Substitute for Couscous?
If you need a gluten-free option, quinoa or rice are great alternatives! Just prepare them according to package instructions, and they will pair nicely with the chicken and veggies.
Can I Make This Recipe Ahead of Time?
You can marinate the chicken with the spice mixture a day in advance; just keep it covered in the fridge. When you’re ready to cook, toss everything on the sheet pan as per the recipe!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop the chicken and veggies back in the oven for a few minutes to maintain that crispiness, or use the microwave for a quicker option.