This Moroccan Chicken Thigh Sheet Pan Dinner is full of warm spices and tasty veggies. You’ll love the juicy chicken and colorful mix of carrots and potatoes all roasted together!
What’s great is how easy it is to make! Just toss everything on a pan, and let the oven work its magic while you relax. It’s like a little flavor vacation in your kitchen! 🌍
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add flavor and moisture. If you prefer chicken breasts, they can work too, but they’ll cook faster, so keep an eye on them.
Vegetables: Potatoes and carrots are classic. If you don’t have fennel or cauliflower, any root vegetables or seasonal greens work well! Feel free to mix things up with zucchini or bell peppers.
Spices: The spice blend gives the dish its Moroccan flair. If you’re low on spices, use a store-bought Moroccan spice mix instead. You can also add some fresh ginger for an extra zing!
How Do You Get the Chicken Skin Super Crispy?
The key to crispy chicken skin is to dry the chicken well before cooking. Here’s how:
- Pat the thighs dry with paper towels; this helps the skin crisp up nicely.
- Make sure to use enough olive oil and spices to coat evenly, but don’t overdo it.
- Roast at a high temperature (425°F) to get that perfect golden skin – around 40-45 minutes usually does the trick!
Using a meat thermometer can help, too. When the internal temperature hits 165°F, your chicken is done and perfectly juicy!
Moroccan Chicken Thigh Sheet Pan Dinner
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
For the Vegetables:
- 3 medium potatoes, peeled and cut into chunks
- 3 large carrots, peeled and chopped
- 1 cup cherry tomatoes
- 1 cup cauliflower florets (or broccoli)
- 1 red onion, cut into wedges
- 1 bulb fennel, cored and sliced
- 1 cup cooked chickpeas, drained and rinsed
For the Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
For Garnish:
- Fresh cilantro, chopped
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe will take about 15-20 minutes of prep time and about 40-45 minutes of cooking time. In total, you should be ready to enjoy this delicious dinner in about 1 hour! It’s a simple and satisfying meal that cooks all in one pan, making clean-up a breeze!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help crisp the chicken and caramelize the vegetables. Line a large baking sheet with parchment paper or lightly grease it with some oil to prevent sticking.
2. Prepare the Spices:
In a small bowl, mix together the ground cumin, coriander, paprika, turmeric, cinnamon, cayenne (if you like a bit of heat), salt, and pepper. This spice mix will give your chicken a wonderful Moroccan flavor!
3. Season the Chicken:
Take the chicken thighs and pat them dry with paper towels. This is important for getting that crispy skin! Rub the chicken with 2 tablespoons of olive oil, ensuring they’re well coated. Then, generously sprinkle the spice mix all over the chicken thighs, covering them evenly.
4. Toss the Vegetables:
In a large mixing bowl, add the potatoes, carrots, cherry tomatoes, cauliflower (or broccoli), red onion, fennel, and chickpeas. Drizzle the remaining 1 tablespoon of olive oil over them and add salt and pepper to taste. Toss everything together until the veggies are well coated in oil and seasoning.
5. Assemble on the Baking Sheet:
Spread the vegetable mixture out evenly on the lined baking sheet. Then, place the seasoned chicken thighs on top of the vegetables, skin side up. This allows the chicken fat to flavor the vegetables as everything cooks!
6. Roast in the Oven:
Put the baking sheet in the preheated oven and roast everything for about 40-45 minutes. You’ll want to check that the chicken skin is crispy and the chicken reaches an internal temperature of 165°F (74°C). The vegetables should be tender and nicely caramelized.
7. Finish and Garnish:
Once cooked, carefully remove the pan from the oven. Sprinkle freshly chopped cilantro over the top for a burst of color and flavor. The herbs will add a fresh touch!
8. Serve:
Serve the chicken and vegetables warm, and don’t forget to add lemon wedges on the side for an extra zing! Just squeeze some lemon juice over everything before eating.
Enjoy your vibrant, fragrant Moroccan Chicken Thigh Sheet Pan Dinner! It’s a wholesome meal that’s sure to impress your family and friends.
Can I Use Different Vegetables?
Absolutely! Feel free to swap out the vegetables based on your preferences or what you have on hand. Zucchini, bell peppers, or sweet potatoes work great, just keep in mind that cooking times may vary slightly with different vegetables.
Can I Prepare This Recipe in Advance?
Yes! You can marinate the chicken and chop the vegetables a day ahead. Just store them in the fridge in separate containers. When you’re ready to cook, toss them together and roast as directed!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or use a microwave for quicker reheating.
Can I Use Boneless Chicken Thighs Instead?
You can, but adjust the cooking time. Boneless thighs will cook faster, generally around 25-30 minutes. Be sure to check that they reach an internal temperature of 165°F (74°C).
