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Close up of the Moroccan chicken dinner on a sheet pan.
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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!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Moroccan
Keyword: chicken dinner, easy meals, sheet pan dinner
Servings: 4 servings
Calories: 685kcal
Author: Julia Pinney

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

  1. 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.
  2. 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.
  3. Coat completely - to ensure all the chicken and vegetables are coated evenly, I recommend wearing gloves and using your hands to coat everything completely.
  4. 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.