Moroccan Chicken Thigh Sheet Pan Dinner Recipe

Name: Moroccan Chicken Thigh Sheet Pan Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, zested and juiced; 2 tablespoons olive oil; 1 1/2 teaspoons ras el hanout; 1/2 teaspoon salt; 4 (6 ounce) bone-in chicken thighs with skin; 1 medium sweet potato, peeled and cut into 1-inch chunks; 1 medium zucchini, cut into 1-inch chunks; 1 (15 ounce) can chickpeas, drained and rinsed; 1 (14 ounce) can quartered artichoke hearts, drained; 1 teaspoon ras el hanout; 1/2 teaspoon salt; 2 tablespoons olive oil; 1/4 cup pomegranate seeds; 1/4 cup chopped fresh parsley; 2 tablespoons shelled pistachios, coarsely chopped

Servings: persons

1 lemon, zested and juiced
2 tablespoons olive oil
1 1/2 teaspoons ras el hanout
1/2 teaspoon salt
4 (6 ounce) bone-in chicken thighs with skin
1 medium sweet potato, peeled and cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 (15 ounce) can chickpeas, drained and rinsed
1 (14 ounce) can quartered artichoke hearts, drained
1 teaspoon ras el hanout
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup pomegranate seeds
1/4 cup chopped fresh parsley
2 tablespoons shelled pistachios, coarsely chopped

1
Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
2
Preheat the oven to 400 degrees F (200 degrees C).
3
Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
4
Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
5
Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
6
Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lemon, zested and juiced, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, 1/2 teaspoon salt, and more.

Yes, Moroccan Chicken Thigh Sheet Pan Dinner falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken Thigh Sheet Pan Dinner

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions