Moroccan Chicken Thigh Sheet Pan Dinner
A delightful blend of flavors in a one-pan meal featuring juicy chicken thighs, vibrant vegetables, and warming spices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on, or boneless)
- 1 can of chickpeas (drained and rinsed)
- 2 colorful bell peppers (sliced)
- 2 large carrots (peeled and sliced)
- 1 onion (sliced)
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chicken thighs, chickpeas, bell peppers, carrots, and onion.
- Drizzle olive oil over the mixture and sprinkle with cumin, paprika, cinnamon, salt, and pepper. Toss to coat everything evenly.
- Spread the chicken and vegetables on a large baking sheet in a single layer.
- Bake for 30-35 minutes, until the chicken is fully cooked and the vegetables are tender and slightly caramelized.
- Serve hot and enjoy!
Notes
For crispy skin, broil the pan for an additional 2-3 minutes at the end. Can be stored in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 150mg
Find it online: https://diyprzepisy.com/moroccan-chicken-thigh-sheet-pan-dinner/