This Moroccan Chicken Thigh Sheet Pan Dinner is bursting with flavor and color! Juicy chicken thighs are seasoned with warming spices, roasted with vegetables, and all on one pan for easy clean-up.
I love how simple this meal is. Just toss everything on the sheet pan, pop it in the oven, and relax while it cooks. Perfect for busy weeknights or when you want a tasty home-cooked meal!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are the star here, providing moisture and flavor. You can substitute with boneless thighs, but reduce cooking time slightly to prevent dryness.
Spices: The spices truly define the Moroccan flavor. Cumin, coriander, and smoked paprika are essential. If you don’t have smoked paprika, sweet paprika works, or you can add a bit of liquid smoke.
Vegetables: Carrots, red bell peppers, and baby potatoes add color and texture. Feel free to mix in other veggies like zucchini or sweet potatoes, adjusting cooking times as needed.
Couscous: This fluffy grain is a great base for the meal. For a gluten-free option, you can use quinoa or rice. Just adjust the cooking method and water ratio as they vary.
Olives: Kalamata olives are my go-to for a briny touch. If you can’t find them, any black olive will work, or you can skip them for a milder flavor.
How Do I Roast Chicken and Vegetables to Perfection?
Roasting is an easy technique, but timing and temperature are key. Here’s how to do it right:
- Preheat your oven to 425°F (220°C) for a nice, hot roast.
- Spread the vegetables in a single layer to ensure even cooking—crowded veggies steam rather than roast.
- Chicken thighs should be skin-side up; this helps them crisp up beautifully.
- Utilize a meat thermometer! The chicken should reach 165°F (74°C) to ensure it’s cooked through.
- Let everything rest for a few minutes after roasting. This helps the juices redistribute for moist chicken!
Enjoy your flavorful sheet pan dinner with this simple roasting method!
Moroccan Chicken Thigh Sheet Pan Dinner
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
For the Vegetables:
- 2 cups carrots, peeled and chopped into chunks
- 1 large red bell pepper, sliced
- 1 cup baby potatoes, halved
- 1 cup chickpeas, drained and rinsed if canned
- 1/2 cup kalamata olives or black olives
For the Couscous:
- 1 cup couscous
- 1 1/4 cups chicken broth or water
- Juice of 1 lemon
- Zest of 1 lemon
For Garnish:
- Fresh parsley or cilantro, chopped
How Much Time Will You Need?
This flavorful dinner takes about 15 minutes to prep and around 40 minutes to roast. So, you’ll be enjoying your delicious Moroccan Chicken Thigh Sheet Pan Dinner in about one hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure it’s hot enough to give your chicken that lovely golden brown color and juicy texture.
2. Prepare the Spice Mix:
In a small bowl, mix together the ground cumin, ground coriander, smoked paprika, ground cinnamon, ground turmeric, cayenne pepper (if using), salt, and black pepper. This spice blend is what brings your chicken to life!
3. Season the Chicken:
Take the chicken thighs and pat them dry with paper towels. Place them in a large bowl and drizzle 1 tablespoon of olive oil over them. Sprinkle the prepared spice mix on top and rub it all over the chicken, making sure to coat them well.
4. Toss the Vegetables:
In another bowl, combine the chopped carrots, sliced red bell pepper, and halved baby potatoes. Drizzle with the remaining tablespoon of olive oil and add a pinch of salt and pepper. Toss to mix everything together.
5. Arrange on the Sheet Pan:
Spread the seasoned vegetables evenly on your prepared sheet pan. Then, nestle the seasoned chicken thighs on top of the veggies.
6. Roast Everything:
Place the sheet pan in the preheated oven and roast for 35-40 minutes. You want your chicken to reach an internal temperature of 165°F (74°C) and the vegetables should be nice and tender.
7. Prepare the Couscous:
While the chicken and veggies roast, prepare the couscous. In a heatproof bowl, add the couscous. Boil the chicken broth or water and pour it over the couscous. Cover with a lid or plastic wrap and let it sit for about 5 minutes. After that, fluff it with a fork and mix in the lemon juice and lemon zest.
8. Finish the Dish:
Once the chicken and vegetables are ready, scatter the chickpeas and olives over the top. Give them a quick warm-up in the oven for a couple of minutes.
9. Serve and Enjoy:
Serve the lovely chicken thighs and roasted vegetables hot over a bed of lemon-flavored couscous. Don’t forget to garnish with fresh parsley or cilantro for that vibrant touch!
Enjoy your fragrant, vibrant Moroccan Chicken Thigh Sheet Pan Dinner!
Can I Use Skinless Chicken Thighs in This Recipe?
Yes, you can use skinless chicken thighs; however, keep in mind that the dish may be slightly less juicy since the skin helps retain moisture during cooking. You may want to baste the chicken with a bit more olive oil or broth while it’s roasting to help keep it moist.
What If I Don’t Have Certain Spices?
If you don’t have some of the spices listed, feel free to get creative! For example, you could use a good curry powder in place of cumin, coriander, and turmeric, or simply add extra paprika for flavor. While the taste will vary, the dish will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat the chicken and vegetables in the oven at 350°F (175°C) until warmed through or in the microwave, just be sure to cover them to retain moisture.
Can I Add Other Vegetables?
Absolutely! You can mix in or substitute other hearty vegetables like zucchini, sweet potatoes, or bell peppers. Just make sure to cut them into similar-sized pieces for even cooking, and adjust the cooking time if needed based on the vegetables used.
