Description
This Moroccan Chicken Thigh Sheet Pan Dinner is a colorful and aromatic meal that features spice-rubbed chicken thighs roasted with sweet potatoes, zucchini, chickpeas, and artichoke hearts on a single sheet pan.
Ingredients
Scale
- 1 lemon (zest and juice)
- 2 tablespoons olive oil
- 1½ teaspoons ras el hanout spice blend
- ½ teaspoon salt
- 4 (6-ounce) bone-in chicken thighs with skin
- 14 ounces sweet potato, cubed into 1-inch chunks
- 1 medium zucchini, cut into 1-inch chunks
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (14-ounce) can quartered artichoke hearts, drained
- 2 tablespoons olive oil
- 1 teaspoon ras el hanout
- ½ teaspoon salt
- ¼ cup pomegranate seeds
- ¼ cup chopped fresh parsley
- 2 tablespoons shelled pistachios, coarsely chopped
Instructions
- Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil.
- In a large bowl, combine lemon zest, lemon juice, 2 tablespoons olive oil, 1½ teaspoons ras el hanout, and ½ teaspoon salt.
- Add chicken thighs to the marinade, turning to coat well. Set aside while you prep the vegetables.
- In another large bowl, combine sweet potato cubes, zucchini chunks, drained chickpeas, and drained artichoke hearts.
- Drizzle with remaining 2 tablespoons olive oil, then sprinkle with 1 teaspoon ras el hanout and ½ teaspoon salt.
- Toss gently until all vegetables are evenly coated with oil and spices.
- Spread the seasoned vegetables in an even layer across the prepared baking sheet.
- Place the marinated chicken thighs on top of the vegetables, skin side up.
- Bake in the preheated oven for 35-40 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with caramelized edges.
- Remove from the oven and let rest for 5 minutes.
- Sprinkle with pomegranate seeds, chopped parsley, and pistachios before serving.
- Serve hot, directly from the pan for a rustic presentation, or transfer to a serving platter.
Notes
- Ras el hanout: If you can’t find this Moroccan spice blend, make your own by combining cumin, coriander, cinnamon, ginger, cardamom, paprika, and a pinch of cayenne.
- Pat chicken dry before marinating for better spice adhesion and crispier skin.
- Consider serving over couscous or with a dollop of yogurt mixed with lemon zest.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8
- Sodium: 890
- Fat: 28
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 38
- Fiber: 9
- Protein: 32
- Cholesterol: N/A