Sheet Pan Moroccan Chicken Recipe

Sheet pan Moroccan chicken with sweet potatoes, carrots, onions, cauliflower, and herbs.

Sheet Pan Moroccan Chicken Recipe

Author Mandy

This Moroccan Sheet Pan Chicken combines juicy chicken thighs with cauliflower, carrots, sweet potatoes, and onion tossed in a warm blend of Moroccan-inspired spices. As everything roasts, the vegetables become tender and caramelized while the chicken develops crispy golden skin.

Prep Time 10

Cook Time 35

Total Time 45

Serving Size Servings

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.