Taylor Garcia
@ta_ga
Moroccan Chicken Thigh Sheet Pan Meal
This Moroccan Chicken Thigh Sheet Pan Dinner is a flavorful and easy one-pan meal featuring marinated chicken thighs, roasted sweet potatoes, zucchini, chickpeas, and artichoke hearts, all topped with fresh pomegranate seeds, parsley, and pistachios. Perfect for a weeknight dinner!
Details
- Cuisine:moroccan
- Meal Type:dinner
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:12
- Views:6
Recipe Information
- Prep time35 min.
- Cook time30 min.
- Total time65 min.
- Servings4
Ingredients
- 1, zested and juiced
- 4 tablespoons, divided
- 2 1/2 teaspoons, divided
- 1 teaspoon, divided
- 4 (6 ounce)
- 14 ounces (1-inch chunks)
- 1, cut into 1-inch chunks
- 1 (15 ounce), drained and rinsed
- 1 (14 ounce), drained
- 1/4 cup
- 1/4 cup
- 2 tablespoons, coarsely chopped
Cooking Instructions
Follow our step-by-step guide on how to make Moroccan Chicken Thigh Sheet Pan Meal.
Step 1
Begin by placing lemon zest and juice, 2 tablespoons of olive oil, 1 1/2 teaspoons of ras el hanout, and 1/2 teaspoon of salt into a resealable plastic bag.
Step 2
Add the chicken thighs, ensuring they are thoroughly coated with the marinade, particularly under the skin.
Step 3
Seal the bag and let it chill in the refrigerator for a minimum of 30 minutes.
Step 4
About 20 minutes before you plan to bake, take the chicken out to allow it to reach room temperature.
Step 5
Preheat your oven to 400°F (200°C) and prepare a 13x18-inch sheet pan by lining it with aluminum foil.
Step 6
In a mixing bowl, combine sweet potato, zucchini, chickpeas, and artichoke hearts.
Step 7
Drizzle with the remaining 2 tablespoons of olive oil, 1 teaspoon of ras el hanout, and 1/2 teaspoon of salt, then toss until everything is well coated.
Step 8
Arrange the marinated chicken thighs on the prepared sheet pan, surrounding them with the vibrant vegetable mixture.
Step 9
Bake in the preheated oven for 15 minutes, then stir the vegetables and continue baking until the chicken is fully cooked and the juices run clear, which should take about another 15 minutes.
Step 10
An instant-read thermometer should register at least 165°F (74°C) when inserted near the bone.
Step 11
For a delightful finishing touch, garnish your dish with pomegranate seeds, freshly chopped parsley, and coarsely chopped pistachios, adding a burst of color and flavor that elevates this meal to a feast.
Step 12
Enjoy the aromatic blend of spices and the satisfying crunch of the vegetables as you savor each bite.