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My mouth is watering just looking at that picture of this Moroccan chicken!!!
I adapted this recipe from a recipe my mom has been making for years. I think she said it was originally Martha Stewart’s recipe – thanks ladies. My mom has made this delicious Moroccan chicken every summer during our family vacation and for a lot of other times when she is entertaining guests.
The reason: it’s simple and easy to put together, yet always impressive.
The Moroccan chicken my mom has always made has been chicken pieces that has been brushed with a super fragrant and flavorful spice mixture that is mixed with olive oil to form a paste and then rubbed onto the chicken. Then the chicken is roasted. The result is juicy, flavorful chicken with an exotic spice mixture that makes your kitchen smell amazing and your stomach rumble.
Of course my mom always served her Moroccan chicken with side dishes of veggies, and salads and such. Always a big hit!
You know me, I had to transform my mom’s Moroccan chicken into my own thing. We live off of meals that have everything you need all in one.
- quality protein – check
- veggies – check
- healthy carbs – check
- healthy fats – check
And if it’s cooked all on one pan than that’s even better!
Which, my version of Moroccan chicken is!
HOT TIP: if you line your baking sheet really well with foil then you won’t even need to wash your pan!
Thank you aluminum foil for allowing me to do less dishes!!!
The spices may seem like a large amount but they are what makes this Moroccan chicken have that Moroccan flare, taste, and smell. Don’t skimp. Without them we would have another plain old chicken dish that’s not very exciting.
Here’s what we’ve got for the spices:
- cinnamon
- coriander
- turmeric
- cayenne pepper (optional, if you don’t want heat)
- cardamom
- cumin
- salt and pepper, of course!
All of those lovely spices are mixed with that olive oil to create that paste I was telling you about.
For the veggies we simply thin out the paste with a little more olive oil and lemon juice. So much flavor all around!
Sheet pan Moroccan chicken only takes 45 minutes to make. It only requires one pan (which you may not have to clean, thanks to the foil). It’s a balanced meal all in one. It’s naturally gluten free and dairy free.
This Moroccan chicken is simple and quick enough for a busy weeknight, yet special enough for serving to guests. If you need to feed a larger crowd it would be easy enough to double the recipe and bake a second sheet pan full of Moroccan chicken with veggies at the same time!
So many purposes, I love it!
Guys, I know you will enjoy this recipe!
Juicy, tender chicken, tender sweet carrots with a slight char, soft potatoes, caramelized onions all covered in exotic spices that will keep your taste buds happy!
Moroccan chicken is great for a gloomy spring day but it would also be perfect for the fall or winter, especially because of all those warming, comforting spices. Basically there is never a time you shouldn’t want to make Moroccan chicken!
Except, maybe in the super hot summer months…because 400 degree oven will heat up your kitchen.
Either way you can’t go wrong.
I’m over here just wishing I had more of leftover Moroccan chicken in my fridge, waiting for dinner tonight.
Is Moroccan chicken 3 nights in a row for dinner too much?
Never.
Sheet Pan Moroccan Chicken with Veggies
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2 to 4 1x
- Category: Entree, chicken, easy, healthy
- Cuisine: gluten free, dairy free
Description
A one pan meal made in 45 minutes, this Moroccan chicken has exotic, warming spices that will keep your taste buds happy. Easy enough for a week night dinner, yet special enough for entertaining guests.
Ingredients
- Spice mixture + chicken
- 2 teaspoon ground cinnamon
- 2 teaspoon ground coriander
- 1 teaspoon ground turmeric
- Optional: 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 cup +1 tablespoon olive oil , divided
- 1 1/2 pounds chicken thighs, skin removed
- Veggies
- 5 to 6 carrots, peeled, and cut into large chunks
- 1/2 medium red onion, sliced into rounds
- 6 to 8 small Yukon gold potatoes, quartered
- juice of 1/2 lemon
- Optional garnish
- Fresh chopped parsley
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Line an extra large baking sheet with foil (this is really recommended for easy clean up because some of the spices tend to burn onto the pan) – set pan aside. If you chicken isn’t already skinless than use kitchen shears to remove it, set aside. Also cut up your veggies as instructed above.
- Mix up spices: Add all of the spices to a small mixing bowl, mix to combine and stir in 1/4 cup of the olive oil (reserving the 1 tablespoon).
- Add the spice mixture to the chicken: add the chicken to the center of the baking sheet. Using your fingers rub the chicken with about 1 to 2 tablespoons of the spice paste so that the top of the chicken has a nice layer of spices (see photo in post).
- Oil the veggies: To the remaining spice mixture add the lemon juice and the remaining 1 tablespoon of olive oil, sir to combine. Place the cut up veggies around the chicken and drizzle the remaining spice mixture onto the veggies using your hands to rub the oil on the veggies so that they are well coated. Spread the veggies into an even layer.
- Bake: Bake the sheet pan for 25 to 30 minutes, or until the chicken has an internal temperature of 160 to 165 degrees Fahrenheit, and the veggies are fork tender. Allow the chicken to rest for 5 minutes before serving.
- Serve: Transfer the chicken and veggies to a serving platter or individual plates, garnish with a sprinkle of parsley, if desired.
- Leftovers: This meal makes great leftovers. Once cooled store in an air tight container for up to 1 week.
Notes
This recipe is heavily adapted from a Martha Stewart recipe my mom has been making for years.
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