Flavorful, roasted chicken thighs and veggies cooked on one pan in a blend of Moroccan spices
Sheet pan meals are such an underrated life hack. Not sure about you but I am all about cooking at home with less cleanup after. A sink full of dishes is not something I want to have to address around dinner time. So we're talking about yet another savory sheet pan meal idea today and it's such a good one! Moroccan-spiced chicken thighs and veggies get roasted to perfection all on the same sheet pan in just about 30 minutes. Let's get into it.
If you like Moroccan inspired recipes, try these, too!
- Beef & Veggie Chili with Moroccan Spices
- Moroccan Grilled Chicken Kebabs
- Slow Cooker Moroccan Chicken (similar to Chicken Tagine)
What are Moroccan Flavors?
My Moroccan spice blend combines nine simple spices and herbs that are common in Moroccan cooking. It's not a comprehensive recipe and I actually use a few different ones in other dishes just depending on what I'm going for. This Moroccan chicken dinner recipe also includes a couple of other flavors that you'll find in recipes from that part of the world.
- Black Pepper
- Kosher Salt
- Smoked Paprika
You'll also need a few tools to bring this 30 minute chicken dinner idea to life. Nothing fancy, though. You probably have everything on hand in your kitchen right now.
How to Cook Dinner on a Sheet Pan
Cooking a sheet pan meal is essentially a three-step process and the same is true for my Moroccan chicken & veggie meal. Here are the steps.
- Preheat the oven and prepare your sheet pan.
- Season the chicken and vegetables then transfer them to the pan.
- Roast everything together then enjoy!
And it really is that simple. Full details are in the recipe card below and don't forget to check out my tips for sheet pan meals, too. We're cooking chicken, onion, carrots and baby potatoes on a sheet pan all at once and it can be tough to find the right time and temperature to get everything at the right texture and doneness. From my trials of this recipe, about 30 minutes at 450 degrees does just the trick for baby potatoes that are buttery on the inside and crisp on the outside, tender spiced carrots, and chicken that is juicy.
Tips for this Moroccan Sheet Pan Chicken Recipe
Is a sheet pan the same as a cookie sheet? These names are often used interchangeably and you can technically use a sheet pan for baking cookies--I do it all the time. A traditional cookie sheet, however, doesn't have the raised edges that will keep juices and oils in the pan while cooking. So you can't always use a cookie sheet for this recipe.
Should I use parchment paper or foil for sheet pan cooking? If your sheet pan has trouble with sticking, you can add a layer of parchment paper to make sure more of the flavor actually makes it to your plate.
Do I need to rotate the pan or flip the ingredients? Generally speaking, you don't need to rotate your sheet pan in this recipe nor do you need to flip the ingredients. Every oven and kitchen is a little different, though, so be sure to check a couple of times during the cooking process to make sure nothing is burning.
More Sheet Pan Dinner Recipes:
- Garlic Butter Shrimp & Scallops
- Lemon Curry Chicken with Crispy Kale, Blistered Tomatoes & Sweet Potatoes
- Mini Meatloaf Dinner
I hope this easy dinner recipe upgrades your dinner routine. You'll want to make this one on the regular, I promise. And sharing is caring so pin this one pan roasted chicken meal idea on Pinterest. Thanks for reading!
How to Make Moroccan Chicken Dinner
Flavorful roasted chicken and vegetables in a homemade Moroccan spice blend cooked to perfection on a sheet pan
- 2 pounds chicken thighs
- 1 pound carrots
- 1 pound baby or fingerling potatoes
- 4 tablespoons olive oil
- ½ teaspoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon dried mint
- ½ lemon for the juice
- ½ onion
Preheat oven to 450 degrees. Spray a full sheet pan with nonstick oil and set aside. Combine all spices in a small bowl and whisk to form the Moroccan spice blend.
Add chicken thighs to a large bowl. Squeeze lemon juice over top of chicken then drizzle in half the olive oil and ¾ of the spice blend. Mix with a spoon or your hands to evenly coat chicken in the oil and spices.
Cut carrots into bite-sized pieces. Cut baby potatoes into halves. Cut onion into about five even pieces. Add all to a bowl followed by remaining olive oil and spice blend. Mix until veggies are evenly coated.
Place chicken thighs on prepared sheet pan with plenty of space between each. Arrange carrots, potatoes, and onion around the chicken. Bake for about 30 minutes or until chicken reaches an internal temperature of 165 degrees and juices run clean when chicken is cut.