Sheet Pan Moroccan Chicken
This Sheet Pan Moroccan Chicken is a dinner win that has it all: bold flavors, golden brown edges, and juicy, tender meat. It’s a one-pan wonder made with warm Moroccan spices, hearty veggies, and a creamy Greek yogurt sauce, creating an incredible dinner for any day of the week.
Easy Sheet Pan Moroccan Chicken
Sheet pan meals have always been a go-to of mine. They’re convenient and efficient, and the cooking method ensures flavorful, tender meat and perfectly-roasted vegetables. My Baked Mediterranean Cod and Copycat Sweetgreen Chicken Pesto Parm Bowls are just a couple of my favorite sheet pan recipes, but this Moroccan-spiced chicken is my latest obsession.
The spice mix is aromatic and warm but balanced with the creamy Greek yogurt sauce. Paired with chicken, onion, carrots, and sweet potatoes, this healthy Moroccan chicken recipe is not just boldly flavored but offers minimal prep and clean-up, too. That’s the best part of a sheet pan dinner, right? Easy, hands-off cooking — my kind of meal!
Why You’ll Love It
- An easy sheet pan chicken dinner recipe with a Moroccan twist.
- Perfect for a quick weeknight meal or meal prep.
- Packed with wonderful spices and tasty veggies.
- A healthy, well-rounded meal all on one pan.
Main Ingredients for Sheet Pan Moroccan Chicken
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Moroccan spice blend: Warm spices like ground cinnamon, turmeric, cumin, and ginger give this chicken its delicious flavor.
- Baking powder: A “secret ingredient” that helps the chicken skin crisp up as it roasts.
- Extra virgin olive oil: This is the best oil for roasting vegetables. I also use it in the Greek yogurt sauce.
- Bone-in, skin-on chicken thighs: My preferred cut of chicken for sheet-pan dinners. The skin gets crispy, and the meat stays juicy.
- Vegetables: I used a mix of carrots, yellow onion, and sweet potatoes, as these pair well with the Moroccan spices and require the same amount of cook time as the chicken.
- Lemon: Lemon zest and juice adds a bright, citrusy flavor to the yogurt sauce.
- Greek yogurt: Creamy and tangy Greek yogurt is the perfect base for the creamy sauce.
- Apple cider vinegar: This adds a touch of acidity to the serving sauce.
- Honey or low-carb sweetener: Just a little bit of sweetness really balances everything out.
- Fresh herbs: Cilantro and mint are fresh, herby, and pair wonderfully with the Moroccan seasoning.
Ingredient Substitutions
Sweet potatoes: For a low-carb option, use cubed or sliced zucchini instead of sweet potatoes. Broccoli and cauliflower would also work. Just be mindful of the different cooking times for the vegetables.
Other vegetables: Save running to the store and use whatever veggies you have on hand. Bell peppers, cauliflower, Brussels sprouts, or whatever roasts well would all be good options.
How to Make Delicious Moroccan Chicken
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
STEP 1 – PREHEAT OVEN
Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or a baking mat.
STEP 2 – SEASON CHICKEN
Combine all the seasonings in a small dish. Set aside 1 tablespoon of the seasoning mix for later (this will be for the vegetables). Then, add the baking powder to the dish.
Next, pat dry the chicken thighs with paper towels, then coat them in 1 tablespoon of olive oil. Once coated, season them well with the seasoning mixture.
STEP 3 – BAKE
In an even layer, add the carrots, onions, and sweet potato cubes to the prepared baking sheet. Drizzle them with the remaining 1 tablespoon of olive oil, then season them with the reserved spice mixture and toss.
Now add the chicken pieces on top. Transfer to the oven and roast at 425°F for 35-40 minutes or until the chicken is done.
STEP 4 – MAKE SAUCE
While the chicken roasts, combine olive oil, lemon zest, lemon juice, yogurt, cumin, sea salt, and sweetener in a large jar. Shake well (or use an immersion blender to combine). Then add the fresh herbs and mix again (or pulse a few times with the blender).
Serve the chicken and veggies with the sauce drizzled on top. Enjoy!
FAQ
While this recipe is inspired by Moroccan flavors, it is not an authentic Moroccan dish. Traditional Moroccan chicken often features ingredients like preserved lemons, tomato paste, green olives, and a variety of spices. This recipe uses classic Moroccan spices but with simplified ingredients for a more accessible and easy-to-prepare dish.
If you’re unsure if your chicken is done, use a meat thermometer to check for an internal temperature of 165°F (74°C). Bone-in chicken thighs are also a bit harder to overcook, and the meat maintains its juiciness even past 165°, so you could even leave them in for a couple of extra minutes if you want the outer skin a bit more roasted.
Yes, this recipe is perfect for meal prep! You can make a large batch of the chicken and vegetables at once and then store them in individual containers for easy lunches or dinners throughout the week.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. To reheat, simply microwave or heat in a pan until warmed through.
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Sheet Pan Moroccan Chicken
This sheet pan Moroccan chicken is aromatic and hearty with a creamy Greek yogurt sauce. Paired with chicken, onion, carrots, and sweet potatoes, this chicken recipe is not just boldly flavored but offers minimal prep and clean-up, too!
Ingredients
For the Chicken
- 1 tablespoon ground cinnamon
- 1 teaspoon turmeric
- 1-½ teaspoons fine sea salt
- 2 teaspoons ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon grated ginger
- ½ teaspoon baking powder
- 2 tablespoons extra virgin olive oil
- 6-8 bone-in, skin-on chicken thighs
- 2 large carrots, cut into rounds
- 1 yellow onion, sliced
- 1 medium sweet potato, cubed
For the Sauce
- ⅓ cup olive oil
- 1 lemon, zest and juice
- ¼ cup plain Greek yogurt
- ¼ teaspoon cumin
- ¼ teaspoon fine sea salt
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey or low-carb sweetener, to taste
- 2 tablespoons cilantro, chopped small
- ¼ cup mint, chopped small
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a baking mat.
- Combine all the seasonings in a small dish and set aside 1 tablespoon of the seasoning mix for later. Add the baking powder to the dish.
- Pat dry the chicken thighs with paper towels, then coat them in 1 tablespoon of olive oil. Season them well with the entire seasoning mixture.
- Add the carrots, onions, and sweet potato to the baking sheet. Drizzle them with the remaining 1 tablespoon of olive oil, then season them with the reserved spice mixture and toss.
- Add the chicken pieces on top, then transfer to the oven and roast at 425°F for 35-40 minutes or until the chicken is done.
- While the chicken roasts, combine olive oil, lemon zest, juice, yogurt, cumin, sea salt, and sweetener in a large jar. Shake well (or use an immersion blender to combine). Add the fresh herbs, then mix again (or pulse a few times with the blender).
- Serve the chicken and veggies with the sauce drizzled on top.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. To reheat, simply microwave or heat in a pan until warmed through.
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