Name: Moroccan Chicken Thigh Sheet Pan Dinner
Prep time: 30 min
Cook time: 30 min
Total time: 110 min
Ingredients: 1 lemon, zested and juiced; 2 tablespoons olive oil; 1.5 teaspoons ras el hanout; 0.5 teaspoon salt; 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; 1 teaspoon ras el hanout; 0.5 teaspoon salt; 2 tablespoons olive oil; 0.25 cup pomegranate seeds; 0.25 cup chopped fresh parsley; 2 tablespoons shelled pistachios, coarsely chopped

Moroccan Chicken Thigh Sheet Pan Dinner

4.8

(12)

11 Reviews

4 Photos

This Moroccan-inspired sheet pan dinner is packed with bold sweet and savory flavors and palate-pleasing textures. This is perfect for quick weeknight dinners or laid-back dinner parties. Ras el hanout is a North African seasoning available in specialty grocery stores, or if you'd like to make your own, there are many recipes available online.

Ingredients

1 lemon, zested and juiced
2 tablespoons olive oil
1 ½ teaspoons ras el hanout
½ teaspoon salt
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
1 teaspoon ras el hanout
½ teaspoon salt
2 tablespoons olive oil
¼ cup pomegranate seeds
¼ cup chopped fresh parsley
2 tablespoons shelled pistachios, coarsely chopped

Directions

Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
Preheat the oven to 400 degrees F (200 degrees C).
Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.

Cook's Notes:

To make cleanup easier, line the sheet pan with aluminum foil.

Place pistachios into a small resealable storage bag and crush with a rolling pin or meat tenderizer.

The sweet potato used for this recipe weighed about 14 ounces.

Nutrition Facts (per serving)

648	Calories
35g	Fat
53g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 648
% Daily Value *
Total Fat 35g	45%
Saturated Fat 7g	37%
Cholesterol 106mg	35%
Sodium 1540mg	67%
Total Carbohydrate 53g	19%
Dietary Fiber 10g	36%
Total Sugars 5g
Protein 33g
Vitamin C 48mg	238%
Calcium 101mg	8%
Iron 4mg	23%
Potassium 809mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.