Why not spice up any week with this delicious and easy Moroccan Spiced Sheet Pan Chicken Dinner. With all the flavours of my Moroccan Chicken and Rice but a whole lot quicker to put together!
Sheet Pan Chicken Dinners are a great way to put together a meal in a hurry. And I can’t think of a more perfect way to start September than with this Spiced Moroccan Sheet Pan Dinner. Chicken thighs, with potatoes, carrots and olives all wrapped up in a flavourful Moroccan Spice Blend.
This dinner can be put together in a hurry and it takes about an hour in the oven. A fantastic way to get a Chicken Dinner on the table any day of the week.
Ingredients
- Chicken – For this recipe I used skinless, bone in chicken thighs.
- Vegetables – I chose to use a large baking style potato for this recipe along with carrots.
- Olives – Olives add a great flavour to this dish and I used a small green pitted olive.
- Moroccan seasoning – to make the spice blend, I combined olive oil, honey, minced garlic, honey, cumin, turmeric, cinnamon, salt and pepper. All of these flavours bring this dish to life!
- Garnish – I added a little chopped parsley to the finish dish for an addition of freshness. 2 tablespoons fresh chopped parsley for garnish (optional)
REMEMBER, The full recipe and instructions is always located in the recipe card at the end of the post.
Instructions
- Preheat oven – Preheat oven to 390 degrees f/200 degrees c.
- Make the Moroccan spice blend – In a small bowl combine the olive oil, honey, garlic, cumin, turmeric, cinnamon, salt and black pepper. Stir well and set aside.
- Arrange chicken and vegetables – Place the chicken thighs on the sheet pan spaced apart. Then scatter all the vegetables around the chicken, evenly spaced out.
- Pour over spice blend – Pour over the olive oil mixture and stir around to completely coat.
- Cook – Place in the oven and bake for about 55 minutes or until cooked through. Remove from oven 1/2 way through roasting and pour pan juices over the chicken and vegetables.
- Garnish and serve – Remove from oven and garnish with chopped parsley if using.
Recipe Tips
- Pan size and type – I used a large low rimmed baking sheet for this dinner. As you can see the food nestled in nicely. By not having space around the chicken or vegetables, the food will produce more pan juices.
- Evenly cut vegetables – When cutting the vegetables, try to make them as close to the same size as possible. Uneven sized vegetables will cook differently and you may end up with overcooked or under cooked vegetables.
- Coat completely – to ensure all the chicken and vegetables are coated evenly, I recommend wearing gloves and using your hands to coat everything completely.
- Pour over pan juices – At the half way cooking mark, about 1/2 hour, remove the sheet pan from the oven and spoon over any pan juices. Return to oven and allow to finish cooking.
substitutions
- Chicken thighs – I used bone in, skinless chicken thighs for this recipe. You can choose to leave the skin on if you prefer. You could also use boneless chicken thighs. If you prefer to use chicken breast, you can. Just keep in mind, chicken breast is drier than chicken thighs.
- Potatoes & carrots – both of these vegetables went so well in this dinner. You could also use pumpkin, squash or sweet potatoes. If you like onions or leeks, they would also make a nice additions.
- Green olives – the green olives give a great flavour to this dish as seen in my Green Olive Chicken. You can subsitute any variety of olives that you like. Kalamata olives would also work. Just make sure the olives are pitted. And if you are using really large olives, I’d recommend cutting them in half.
- Moroccan Spice – Much like my Moroccan Spice Seasoning, this seasoning is full of rich flavours. I don’t recommend making many changes as it’s been tweaked just right. There is honey in the mix for sweetness. If you prefer to leave out the honey, you can do so.
- Garnish – I used fresh chopped parsley. Cilantro would work wonderfully in this dish as well.
What To Serve With This Moroccan Dinner
This is a complete dinner in itself. But here’s a few things that would go great on the side.
- Stove Top Nann Bread
- Fluffy White Dinner Rolls
- Spiced Zucchini & Eggplant
- Onion Bhajis with Spicy Mango Chutney
- Homemade Falafel
Frequently Asked Questions
What is a sheet pan dinner?
Essentially, a sheet pan dinner is an entire dinner baked on a baking tray. They are easy to make and require minimal effort and clean up.
Do you need to line a sheet pan before making a sheet pan dinner?
You do not need to line a sheet pan for sheet pan dinners. You can use parchment paper or aluminum foil for easy clean up if you prefer.
Are sheet pan dinners cooked at higher temperatures?
Yes, generally you will cook a sheet pan dinner at a higher dinner than say a casserole. Most sheet pan dinners are cooked at around 400 degrees f.
Moroccan Spiced Sheet Pan Chicken Dinner
Why not spice up any week with this delicious and easy Moroccan Spiced Sheet Pan Chicken Dinner. With all the flavours of my Moroccan Chicken and Rice but a whole lot quicker to put together!
Servings: 4 servings
Calories: 685kcal
Ingredients
- 1 1/2 lbs chicken thighs approximately 4 – 6 chicken thighs depending on the size.
- 3 medium potatoes scrubbed and cut into about 2 inch pieces
- 4 medium carrots peeled, ends trimmed and cut into about 2 inch pieces
- 1/3 cup pitted green olives
- 4 garlic cloves minced
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chopped parsley for garnish (optional)
Instructions
- Preheat oven to 390 degrees f/200 degrees c.
- In a small bowl combine the olive oil, honey, garlic, cumin, turmeric, cinnamon, salt and black pepper. Stir well and set aside.
- Place the chicken thighs on the sheet pan spaced apart. Then scatter all the vegetables around the chicken, evenly spaced out.
- Pour over the olive oil mixture and stir around to completely coat.
- Place in the oven and bake for about 55 minutes or until cooked through. Remove from oven 1/2 way through roasting and pour pan juices over the chicken and vegetables.
- Remove from oven and garnish with chopped parsley if using.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Pan size and type – I used a large low rimmed baking sheet for this dinner. As you can see the food nestled in nicely. By not having space around the chicken or vegetables, the food will produce more pan juices.
- Evenly cut vegetables – When cutting the vegetables, try to make them as close to the same size as possible. Uneven sized vegetables will cook differently and you may end up with overcooked or under cooked vegetables.
- Coat completely – to ensure all the chicken and vegetables are coated evenly, I recommend wearing gloves and using your hands to coat everything completely.
- Pour over pan juices – At the half way cooking mark, about 1/2 hour, remove the sheet pan from the oven and spoon over any pan juices. Return to oven and allow to finish cooking.
Nutrition Facts
Moroccan Spiced Sheet Pan Chicken Dinner
Amount Per Serving (1 serving)
Calories 685
Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 10g63%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 22g
Cholesterol 167mg56%
Sodium 477mg21%
Potassium 1283mg37%
Carbohydrates 45g15%
Fiber 6g25%
Sugar 13g14%
Protein 32g64%
Vitamin A 10342IU207%
Vitamin C 36mg44%
Calcium 77mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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