Name: Moroccan Chicken Thigh Sheet Pan Dinner
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 1 lemon, zested and juiced; 2 tablespoons olive oil; 1.5 teaspoons ras el hanout; 0.5 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; 0.25 cup pomegranate seeds; 0.25 cup chopped fresh parsley; 2 tablespoons shelled pistachios, coarsely chopped

Moroccan Chicken Thigh Sheet Pan Dinner

4.9

(15)

14 Reviews

5 Photos

This Moroccan-inspired sheet pan chicken dinner is packed with bold sweet and savory flavors and palate-pleasing textures. It's perfect for quick weeknight dinners or laid-back dinner parties.

Submitted by France C

Updated on February 18, 2024

Prep Time:

30 mins

Cook Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hr 30 mins

Servings:

Jump to Nutrition Facts

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Ingredients

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Original recipe (1X) yields 4 servings

1 lemon, zested and juiced
4 tablespoons olive oil, divided
2 ½ teaspoons ras el hanout, divided
1 teaspoon salt, divided
4 (6 ounce) bone-in chicken thighs with skin
14 ounces cubed sweet potato (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
¼ cup pomegranate seeds
¼ cup chopped fresh parsley
2 tablespoons shelled pistachios, coarsely chopped

Directions

Combine lemon zest and juice, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Add chicken and coat with marinade, making sure marinade gets under the skin. Seal the bag and refrigerate for at least 30 minutes.
Remove chicken from the refrigerator 20 minutes before baking and let come to room temperature.
While the chicken is coming to room temperature, preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch sheet pan with aluminum foil.
Combine sweet potato, zucchini, chickpeas, and artichoke hearts in a bowl with remaining 2 tablespoons olive oil, 1 teaspoon ras el hanout, and 1/2 teaspoon salt. Stir until evenly combined.
Remove chicken from marinade and place onto the prepared sheet pan. Place vegetable mixture around chicken.
Bake in the preheated oven for 15 minutes. Stir vegetables, then continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
Garnish with pomegranate seeds, parsley, and pistachios before serving.

Recipe Tips

Ras el hanout is a North African seasoning available in specialty grocery stores. If you'd like to make your own, there are many recipes available online.

Instead of chopping the pistachios, you can place them into a small resealable bag and crush with a rolling pin or meat tenderizer.

28 home cooks made it!

Nutrition Facts (per serving)

648	Calories
35g	Fat
53g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 648
% Daily Value *
Total Fat 35g	45%
Saturated Fat 7g	37%
Cholesterol 106mg	35%
Sodium 1540mg	67%
Total Carbohydrate 53g	19%
Dietary Fiber 10g	36%
Total Sugars 5g
Protein 33g	66%
Vitamin C 48mg	53%
Calcium 101mg	8%
Iron 4mg	23%
Potassium 809mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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