This Moroccan sheet pan chicken is packed with warm spices, tender chicken, and roasted vegetables that soak up all the flavor in the pan. The chicken skin gets golden and crisp while the carrots, cauliflower, and sweet potatoes turn soft and caramelized in the oven.
Why You Need To Make This Sheet Pan Moroccan Chicken
- Juicy chicken and tender vegetables: The marinade coats everything in olive oil and spices so the chicken stays tender while the vegetables roast with crispy edges instead of drying out.
- Big flavor from pantry spices: Ground cumin, turmeric, cinnamon, and coriander give this recipe a Moroccan-inspired flavor without needing specialty ingredients.
- Easy to adjust with what you have: You can swap the vegetables based on what is already in your fridge, which helps use up produce before it goes bad.
I make a sheet pan dinner at least once a week, and favorites like my Roasted Chicken Thighs and Vegetables and Greek Chicken Sheet Pan Dinner inspired this Moroccan chicken recipe. Bone-in, skin-on chicken thighs are my favorite cut to use because they stay juicy while roasting, and the skin turns perfectly crispy as everything cooks
Ingredients and Substitutions
- Chicken thighs – Bone-in, skin-on chicken thighs are best for this recipe. Boneless chicken thighs can be used, but you may need to adjust the cook time accordingly.
- Cauliflower florets – Broccoli florets can be substituted if preferred.
- Carrots – Parsnips or additional sweet potato can be used instead.
- Sweet potato – Butternut squash is a good substitute.
- Yellow onion – Red onion or sweet onion will also work well.
- Olive oil – Avocado oil can be substituted.
- Ground cumin – No substitutions.
- Ground turmeric – No substitutions.
- Salt and pepper – No substitutions.
- Garlic powder – No substitutions.
- Ground cinnamon – No substitutions.
- Paprika – Smoked paprika or sweet paprika both work well.
- Ground coriander – No substitutions.
Mandy’s Top Tip
Pat the chicken skin dry with paper towels before rubbing on the marinade. Removing excess moisture helps the skin crisp up better in the oven while still allowing the spices and olive oil to coat the chicken evenly.
Tips for Success
Cut the vegetables into similar-sized pieces – This helps everything cook evenly so you do not end up with some vegetables that are undercooked while others become too soft.
Consider wearing gloves. The turmeric in the marinade can stain your hands, so disposable gloves are helpful when rubbing the seasoning mixture over the chicken and vegetables.
Use an instant read thermometer – Chicken thighs are done when they reach an internal temperature of 165 degrees F.
Finish with fresh cilantro – I recommend sprinkling finely chopped cilantro over the sheet pan after baking. The freshness of the herb helps bring out the flavors of the spice blend and adds a nice contrast to the roasted chicken and vegetables.
How to Make Moroccan Baked Chicken
This recipe comes together with just a few simple steps. First, whisk together the Moroccan-inspired marinade, then arrange the chicken and vegetables on a sheet pan. Coat everything in the marinade and bake until the chicken is golden brown and the vegetables are tender and lightly caramelized.
Mix the marinade.
Coat with the marinade.
Arrange the chicken and veggies on the tray.
Roast.
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More Easy Chicken Sheet Pan Meals
If you enjoyed this recipe, here are more sheet pan chicken dinners that keep cooking simple and flavorful.
Did you try this Moroccan chicken recipe? Let me know how it turned out by leaving a comment and ⭐ rating below!
Sheet Pan Moroccan Chicken Recipe
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 cups cauliflower florets (about 1 small cauliflower)
- 3 medium carrots cut into 1-inch pieces
- 1 medium sweet potato cut into 1-inch pieces
- 1 medium yellow onion cut into 1-inch pieces
- 1/4 cup olive oil
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Pat the chicken thighs dry with paper towels and place them on a large, rimmed sheet pan with the cauliflower, carrots, sweet potato, and onion.
- In a small bowl, whisk together the olive oil, cumin, turmeric, salt, garlic powder, cinnamon, paprika, coriander, and black pepper.
- Pour the marinade over the chicken and vegetables. Use your hands to rub the marinade over the chicken and toss the vegetables until evenly coated.
- Arrange everything in an even layer, leaving a little space between the chicken and vegetables when possible.
- Bake for 35 to 45 minutes, or until the chicken is cooked through and the vegetables are tender.
- Let rest for a few minutes before serving. Garnish with finely chopped cilantro if desired.
Notes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Transfer the cooled chicken and vegetables to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat in a 350°F oven until warmed through, or microwave individual portions in 30-second intervals until hot.
- Patting the chicken skin dry before adding the marinade helps it crisp up better during baking.
- I recommend wearing disposable gloves when rubbing on the marinade, as turmeric can stain your hands.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.