One-Pan Moroccan-Spiced Chicken with Chickpeas and Roasted Carrots

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

A vibrant one-pan chicken dish featuring warm Moroccan spices, tender chickpeas, and sweet roasted carrots, perfect for an easy weeknight dinner. This mediterranean-inspired chicken ready in about 45 minutes pairs pounds boneless skinless 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 380 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 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper; whisk until fragrant, about 30 seconds.
  2. Step 2: Add 1.5 pounds boneless skinless chicken thighs, 4 peeled and cut carrots (2-inch sticks), and 1 can (15 oz) drained chickpeas to the bowl; toss to coat evenly with the spice mixture.
  3. Step 3: Arrange the chicken, carrots, and chickpeas on a large rimmed baking sheet in a single layer. Roast in the oven for 25-30 minutes until chicken reaches 165°F internal temperature and carrots are tender, stirring chickpeas halfway through.
  4. Step 4: Remove from oven and drizzle with 2 tbsp fresh lemon juice. Garnish with 1/4 cup chopped fresh cilantro before serving.

Equipment for this recipe

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Frequently asked questions

How long does One-Pan Moroccan-Spiced Chicken with Chickpeas and Roasted 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 Roasted 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 olive oil from drying out.

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