This Moroccan Chicken Thigh Sheet Pan Dinner is a feast for the eyes and the tummy! Juicy chicken thighs sit with colorful veggies like peppers and onions, all kissed by warm spices.
The best part? It all cooks together on one pan, making cleanup a breeze! I love serving this with some fluffy couscous for a total dinner win. Who doesn’t love a tasty, easy meal? 😊
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add flavor and juiciness. You can substitute boneless skinless chicken thighs for a leaner option, but they might not be as moist.
Cauliflower: Great for roasting, it adds a nice texture. If you can’t find cauliflower, broccoli or Brussels sprouts work well too!
Eggplant: It brings a lovely flavor and absorbs spices beautifully. If you’re not a fan, try zucchini or bell peppers instead.
Spices: The combination of cumin, paprika, and coriander gives this dish its Moroccan flair. If you’re in a pinch, curries or even taco seasoning can add a unique twist to the flavors.
Pomegranate Seeds: These add a pop of color and sweetness. If they’re not available, try raisins or chopped nuts for crunch.
How Can I Ensure Even Cooking on One Pan?
To make sure everything cooks evenly, the way you arrange your chicken and vegetables matters. Here are some tips:
- Place chicken thighs skin-side up for crispy skin.
- Keep veggies in a single layer and give them space; crowded veggies steam rather than roast.
- Stir the vegetables halfway through cooking to ensure they roast evenly and caramelize nicely.
Investing time in your prep will lead to perfectly cooked chicken and tasty roasted veggies every time!
Moroccan Chicken Thigh Sheet Pan Dinner
Ingredients You’ll Need:
For the Main Dish:
- 6 bone-in, skin-on chicken thighs
- 1 large head cauliflower, cut into florets
- 3 large carrots, peeled and cut into sticks
- 1 small eggplant, cut into chunks
- 1 yellow squash, sliced
- 1 lemon, sliced
For the Seasoning:
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper to taste
For the Topping:
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup pomegranate seeds (optional for garnish)
How Much Time Will You Need?
This colorful and flavorful dish takes about 15 minutes to prep, followed by 35-45 minutes of roasting time in the oven. In total, you’re looking at just under an hour for a delicious meal that’s perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Preheating the Oven:
First, preheat your oven to 425°F (220°C). This high temperature helps the chicken become crispy and the veggies caramelize beautifully. Don’t forget to line a large sheet pan with parchment paper or foil for easier cleanup!
2. Preparing the Spice Mixture:
In a small bowl, combine the ground cumin, smoked paprika, ground coriander, turmeric, cinnamon, cayenne pepper, salt, and pepper. This fragrant blend will bring warmth and flavor to your chicken and veggies.
3. Seasoning the Chicken:
Pat the chicken thighs dry with paper towels to ensure crispiness. Rub 1 tablespoon of olive oil and half of your spice mixture all over the chicken thighs, making sure to coat them well.
4. Tossing the Vegetables:
In a large bowl, toss the cauliflower florets, carrot sticks, eggplant chunks, yellow squash slices, and lemon slices with the remaining 2 tablespoons of olive oil, minced garlic, and the rest of the spice mixture. Ensure everything is well-coated with the spices!
5. Arranging on the Sheet Pan:
Place the seasoned chicken thighs skin-side up on the sheet pan, spacing them out evenly. Scatter the colorful vegetables and lemon slices around the chicken. This helps everything roast nicely together.
6. Roasting the Dish:
Pop the sheet pan into the preheated oven! Roast for 35-45 minutes until the chicken is cooked through (that’s 165°F/74°C) and the vegetables are tender and starting to get caramelized at the edges. Halfway through, give the veggies a gentle stir to ensure they roast evenly.
7. Finishing Touches:
Once everything is nice and golden, remove the pan from the oven. Sprinkle fresh chopped parsley, cilantro, and optional pomegranate seeds over the top for added freshness and a pop of color!
8. Serving:
Serve your vibrant Moroccan Chicken Thigh Sheet Pan Dinner warm, ideally over fluffy couscous or rice. This way, you can soak up all those delightful juices!
Enjoy every bite of your aromatic, hearty dinner! 🌟
Can I Use Boneless Thighs Instead of Bone-In?
Yes, boneless skinless chicken thighs can be used! Just keep an eye on the cooking time, as they may cook a bit faster than bone-in thighs. Aim for an internal temperature of 165°F (74°C).
What Vegetables Can I Substitute?
If you want to switch it up, you can use veggies like zucchini, bell peppers, or asparagus. Just make sure to cut them into similar-sized pieces for even cooking!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave. If using the oven, cover with foil to prevent drying out.
Can I Prepare This Dish in Advance?
Absolutely! You can season the chicken and prepare the veggies ahead of time. Just keep them in the fridge and assemble on the pan right before roasting for the best flavor and texture.
