adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Moroccan Chicken Thigh Sheet Pan Dinner
Moroccan Chicken Thigh Sheet Pan Dinner
0 Likes
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Easy yet exotic sheet pan chicken with potatoes, chickpeas, and zucchini, ideal for any occasion.
Ingredients:
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 1.5 teaspoons ras el hanout
  • 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
Instructions:
  • In a resealable plastic bag, mix together lemon zest, lemon juice, 2 tablespoons of olive oil, 1 1/2 teaspoons of ras el hanout, and 1/2 teaspoon of salt. Add chicken, ensuring marinade spreads evenly including under the skin. Seal the bag and refrigerate for at least 30 minutes.
  • Allow the chicken to sit at room temperature for 20 minutes before baking.
  • Allow the chicken to come to room temperature, then preheat the oven to 400 degrees F (200 degrees C) and line a 13x18-inch sheet pan with aluminum foil.
  • In a bowl, toss sweet potato, zucchini, chickpeas, and artichoke hearts with the remaining 2 tablespoons of olive oil, 1 teaspoon of ras el hanout, and 1/2 teaspoon of salt until well mixed.
  • Transfer the marinated chicken onto the sheet pan and arrange the vegetable mixture around it.
  • Place the dish in the hot oven for 15 minutes. Give the veggies a good stir, and then bake until the chicken is cooked through and the juices run clear, about another 15 minutes. Use an instant-read thermometer near the bone to ensure it reaches 165 degrees F (74 degrees C).
  • Just before serving, sprinkle pomegranate seeds, parsley, and pistachios on top for a beautiful and flavorful garnish.

Similar Recipes