Moroccan Chicken Thighs bring bold North African spices and rich flavor to this easy sheet pan dinner. Juicy chicken is roasted with sweet potatoes, zucchini, chickpeas, and artichokes — all seasoned with fragrant ras el hanout and fresh lemon. Finished with pomegranate seeds, parsley, and pistachios, it’s a wholesome and colorful meal that’s as impressive as it is simple.
Ingredients:
- 1 lemon, zested and juiced
- 4 tablespoons olive oil, divided
- 2 ½ teaspoons ras el hanout, divided
- 1 teaspoon salt, divided
- 4 (6 oz) bone-in, skin-on Moroccan Chicken Thighs
- 14 oz sweet potato, cut into 1-inch chunks
- 1 medium zucchini, cut into 1-inch chunks
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can quartered artichoke hearts, drained
- ¼ cup pomegranate seeds
- ¼ cup fresh parsley, chopped
- 2 tablespoons shelled pistachios, coarsely chopped
Directions:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- Marinate the chicken:
In a bowl, mix lemon juice, zest, 2 tbsp olive oil, 1 ½ tsp ras el hanout, and ½ tsp salt. Rub over Moroccan Chicken Thighs. Let sit while prepping veggies or marinate in the fridge for up to 2 hours. - Prep vegetables:
Toss sweet potato, zucchini, chickpeas, and artichokes with remaining olive oil, ras el hanout, and salt. - Assemble on sheet pan:
Spread veggies on the pan. Nestle the chicken thighs on top, skin side up. - Roast:
Bake for 35–40 minutes until chicken is cooked through (165°F) and skin is golden. Vegetables should be tender and lightly caramelized. - Garnish & serve:
Top with pomegranate seeds, parsley, and pistachios. Serve warm.
Nutrition (per serving, serves 4):
- Calories: ~540
- Protein: 30g
- Fat: 30g
- Carbs: 40g
- Fiber: 10g
- Sugar: 6g
Prep Time:
- Prep: 15 minutes
- Cook: 35–40 minutes
- Total: ~50 minutes
Try these Moroccan Chicken Thighs for a flavorful one-pan dinner you’ll want to make again and again!
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Source: www.allrecipes.com
