Sheet pan Moroccan chicken is a super simple and flavor filled dinner that is perfect for weeknight meals and days when you don’t want to do the dishes! Lots of spices and a burst of fresh lemon make this anything but a basic chicken dinner!
For the chicken:
1 1/2 pounds chicken breasts
1 can chickpeas, drained and rinsed
1 pound carrots, peeled and cut into 2-inch pieces and halved
1 large red onion, cut into wedges
For the sauce:
5 cloves garlic, minced
1 teaspoon paprika
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon cayenne
¼ cup lemon juice (reserve lemons halves)
2/3 cup olive oil
Preheat oven to 425 degrees F.
Prepare the sheet pan chicken. Place chicken breasts on a rimmed baking sheet. Add chickpeas, carrots, and onions to pan around chicken. Place lemon halves on sheet.
Make the sauce. In a bowl, whisk together the garlic and spices and add lemon juice and olive oil. Continue whisking until fully combined. Pour sauce over chicken and vegetables and toss to coat all of the vegetables. Season everything with salt.
Roast. Roast the sheet pan Moroccan chicken for 35-45 minutes until the internal temperature reads 165 degrees and the vegetables are soft and caramelized. Squeeze fresh lemon juice over the top and serve immediately, making sure you scrape up all of the golden bits from the pan and spoon the olive oil sauce over the chicken and vegetables.
Keywords: sheet pan dinner, easy dinner, chicken