This Moroccan Chicken Thigh Sheet Pan Dinner is a tasty way to eat your veggies and chicken all at once. Flavorful spices bring the chicken and vegetables to life, making it exciting!
I love how everything cooks together, and the cleanup is a breeze! Just pop everything on one pan, and you’ll have a delicious meal without the fuss. Perfect for busy nights!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for moisture and flavor. If you prefer a leaner option, boneless thighs or chicken breasts can work, but adjust the cooking time.
Potatoes: Baby potatoes are great for roasting, but feel free to use Yukon Gold or red potatoes. Sweet potatoes are a delicious alternative for a slightly different flavor.
Vegetables: The mix of carrots, bell pepper, and onion adds sweetness and crunch. Use zucchini or broccoli if those are what you have on hand or want a different veggie mix!
Spices: Cumin and coriander are essential for that Moroccan flavor. If you don’t have smoked paprika, regular paprika works fine. Add a pinch of ginger for some extra warmth.
Nuts: Toasted almonds add a tasty crunch, but you can swap in walnuts or pecans as well. Just be cautious of allergies!
How Do I Ensure My Chicken is Perfectly Cooked?
Cooking chicken perfectly can be tricky. The best way to check if your chicken is done is by using a meat thermometer. Aim for an internal temperature of 165°F (74°C).
- Roast in a preheated oven to achieve even cooking and browning.
- Let the chicken rest for a few minutes after taking it out; this keeps it juicy.
- Cut into the thickest part of the thigh to ensure it’s no longer pink if you don’t have a thermometer.
Following these tips will help you serve up perfectly cooked chicken every time!
Moroccan Chicken Thigh Sheet Pan Dinner
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 6 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved or quartered
- 3 large carrots, peeled and cut into chunks
- 1 red bell pepper, sliced into strips
- 1 large onion, cut into wedges
- 3 cloves garlic, minced
- 1 lemon, sliced into wedges
For the Marinade:
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
For the Garnish:
- 1/4 cup toasted almonds or pine nuts
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious Moroccan Chicken Thigh Sheet Pan Dinner will take about 10 minutes to prepare, and then you’ll need to roast it for 35-45 minutes in the oven, bringing your total to about 55 minutes to 1 hour. Perfect for a flavorful, hassle-free dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C) and get a large sheet pan ready by lining it with parchment paper or giving it a light grease.
2. Prepare the Marinade:
In a big bowl, whisk together the olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), salt, and pepper until it’s a lovely mixed consistency.
3. Coat the Chicken:
Next, add the chicken thighs to the bowl and make sure they are well coated in that flavorful spice mixture. This is where the magic happens!
4. Arrange the Vegetables:
In your prepared sheet pan, spread out the potato halves, carrot chunks, bell pepper strips, and onion wedges. Drizzle the minced garlic on top, and give everything a light toss to mix it up.
5. Set the Chicken and Lemon:
Now, place the seasoned chicken thighs on top of the vegetables, skin side up, and scatter those lovely lemon wedges around the pan for that bright flavor.
6. Roast in the Oven:
Pop the pan into your preheated oven and roast everything for about 35-45 minutes. You want the chicken to be cooked through (165°F/74°C) and the vegetables to be tender and golden.
7. Add the Nuts:
In the last 5 minutes of roasting, sprinkle the toasted almonds or pine nuts over everything for an extra crunch and nutty flavor. Yum!
8. Let it Rest:
Once the time is up, carefully remove the pan from the oven and let it rest for a few minutes to keep the juices in the chicken. It will smell amazing!
9. Garnish and Serve:
Finally, before serving, sprinkle fresh chopped cilantro over the dish. Serve warm, making sure to spoon some of those delicious lemony juices over the chicken and veggies. Enjoy your Moroccan-inspired dinner!
This one-pan meal combines warm spices, tender roasted chicken, and fresh vegetables, making it a delight for both the eyes and the taste buds. Enjoy every bite!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can be used! Just be aware that they may cook a bit faster, so check for doneness around the 30-minute mark to prevent them from drying out.
What Vegetables Can I Substitute?
You can absolutely make substitutions! Vegetables like zucchini, broccoli, or even sweet potatoes would work beautifully. Just cut them into similar-sized pieces to ensure even cooking.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water or broth if needed to keep it moist.
Can I Make This Recipe Vegetarian?
Certainly! To make a vegetarian version, replace the chicken with chickpeas or tofu and increase the amount of vegetables. You may want to adjust cooking times as well, depending on the ingredients you choose.
