One Pan Moroccan-Spiced Chicken with Chickpeas and Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs cooked with warm Moroccan spices, chickpeas, and sweet carrots in a single skillet for an easy, flavorful meal. This mediterranean-inspired chicken ready in about 45 minutes pairs bone-in chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp cinnamon, 1 1/2 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 6 bone-in chicken thighs.
  2. Step 2: Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5 minutes until the skin is golden and crispy. Flip and cook 3 more minutes. Remove chicken and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and 3 sliced carrots. Sauté for 4 minutes until fragrant and carrots begin to soften.
  4. Step 4: Add 1 can (15 oz) drained chickpeas and 1/2 cup chicken broth to the skillet. Stir to combine and scrape up any browned bits from the bottom.
  5. Step 5: Nestle the chicken thighs back into the skillet on top of the vegetables and chickpeas. Transfer the skillet to the preheated oven and roast for 20 minutes until the chicken reaches an internal temperature of 165°F.
  6. Step 6: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does One Pan Moroccan-Spiced Chicken with Chickpeas and Carrots take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One Pan Moroccan-Spiced Chicken with Chickpeas and Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in One Pan Moroccan-Spiced Chicken with Chickpeas and Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One Pan Moroccan-Spiced Chicken with Chickpeas and Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One Pan Moroccan-Spiced Chicken with Chickpeas and Carrots?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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