This Moroccan Chicken Thigh Sheet Pan Dinner is a colorful feast! Juicy chicken thighs are paired with roasted veggies, all flavored with warm spices like cumin and coriander.
It’s a one-pan wonder, so less mess for you! I love how the veggies soak up the tasty sauce and it’s perfect for a cozy night in—or impressing guests without too much fuss!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs provide great flavor and moisture. If you prefer, you can use boneless thighs or even chicken drumsticks for a similar result.
Spices: Cumin, coriander, and smoked paprika are essential to achieving that Moroccan flair. If you don’t have smoked paprika, regular paprika works, or try a touch of chili powder for a different kick.
Vegetables: Sweet potato, cauliflower, and fennel make a delightful mix. You can replace fennel with bell peppers or carrots, based on your preference or what you have on hand.
Couscous: This is a light and fluffy base for the dish. If you’re looking for a gluten-free option, quinoa makes a tasty substitute. Just follow package instructions for cooking.
Pomegranate Seeds: They add a nice pop of color and sweetness. If pomegranate isn’t available, use dried cranberries or even chopped nuts for extra texture.
How Do I Get Crispy Chicken Skin?
For crispy chicken skin, start with dry chicken thighs—this helps the skin crisp up nicely. Here’s how:
- Pat the chicken skin dry with paper towels. This removes moisture.
- Rub a bit of olive oil onto the skin before seasoning. This helps it crisp as it cooks.
- Place the chicken in a hot oven (425°F) and don’t overcrowd the pan. Air must circulate around each piece.
- Bake until the skin is golden brown—this usually takes around 35-40 minutes.
With these tips, your chicken will have that golden, crispy look, making the meal even more enjoyable!
Moroccan Chicken Thigh Sheet Pan Dinner
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 3 tablespoons olive oil, divided
- Salt and black pepper, to taste
For the Vegetables:
- 1 medium sweet potato, peeled and cubed
- 1 small head cauliflower, cut into florets
- 1 medium fennel bulb, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
For the Couscous:
- 1 cup dry couscous
- 1 1/4 cups chicken broth or water
For Garnish:
- 1 lemon, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped
- 1/4 cup pomegranate seeds (for garnish)
- Optional: plain yogurt or tzatziki for serving
How Much Time Will You Need?
This delicious Moroccan Chicken Thigh Sheet Pan Dinner takes about 15 minutes to prep and around 40 minutes to cook. You’ll have about an hour to enjoy the aromas wafting through your kitchen while your meal comes together. Perfect for an easy weeknight dinner or a cozy gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). This high temperature will help the chicken skin get crispy and the veggies caramelize beautifully.
2. Mix the Spices:
In a small bowl, combine the ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper (if using), salt, and black pepper. This spice mix is going to add amazing flavor to your chicken!
3. Prepare the Chicken:
Take your chicken thighs and pat them dry using paper towels. This is key for crispy skin! Rub 2 tablespoons of olive oil all over the chicken, then coat them evenly with the spice mixture you prepared.
4. Arrange the Chicken:
Place the seasoned chicken thighs on a large sheet pan, skin-side up. Make sure they have a little space between them to cook evenly.
5. Toss the Vegetables:
In a mixing bowl, toss the cubed sweet potatoes, cauliflower florets, sliced fennel, and chickpeas with the remaining 1 tablespoon of olive oil, salt, pepper, and a pinch of the spice blend. This will ensure that all the veggies get a taste of those wonderful flavors!
6. Spread Veggies Around Chicken:
Spread the seasoned vegetables and chickpeas evenly around the chicken thighs on the sheet pan. They will roast alongside the chicken, soaking up all the delicious juices.
7. Add Lemon Slices:
Arrange the thin lemon slices among the veggies and chicken. The lemon will add a nice zing to the overall dish as it roasts.
8. Bake It All Together:
Put the sheet pan in the preheated oven and bake for 35-40 minutes. You want the chicken skin to be crisp and golden, and the internal temperature should reach 165°F (74°C). The vegetables should be tender and caramelized.
9. Prepare the Couscous:
While the chicken and veggies roast, make your couscous. Bring the chicken broth (or water) to a boil in a small pot. Once boiling, remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Afterward, fluff it with a fork.
10. Add Fresh Herbs to Couscous:
Mix the chopped cilantro or parsley into the couscous for a fresh flavor boost. It also adds color!
11. Serve It Up:
To serve, plate a generous serving of couscous, then top with the flavorful chicken thighs and roasted vegetables. Finish it off by sprinkling pomegranate seeds and extra fresh herbs on top.
12. Enjoy:
If you’d like, serve plain yogurt or tzatziki on the side for a nice cooling touch. Enjoy your flavorful, aromatic Moroccan Chicken Thigh Sheet Pan Dinner!
Can I Use Skinless Chicken Thighs?
Yes, you can use skinless chicken thighs, but keep in mind that they may not be as juicy as bone-in, skin-on thighs. To compensate for the loss of moisture, consider marinating the chicken prior to cooking or adding a little extra olive oil.
What Vegetables Can I Substitute?
If you don’t have sweet potatoes, cauliflower, or fennel, feel free to substitute with other vegetables like zucchini, bell peppers, or carrots. Just ensure they have similar cooking times to avoid overcooking.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven for the best texture, or use a microwave, but be sure to cover them to retain moisture.
Can I Make This Recipe Vegetarian?
Absolutely! You can keep the spice mix and replace the chicken with hearty vegetables like eggplant, mushrooms, or extra chickpeas. Instead of couscous, consider using quinoa or a grain like farro for a nutritious base.
