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

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A fragrant, savory Moroccan-spiced chicken roasted alongside chickpeas and a medley of vegetables for an effortless weeknight dinner. This Mediterranean-inspired meal-prep recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, canned chickpeas, drained and rinsed, red bell pepper, cut into 1-inch pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 2 medium carrot, peeled and cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 4 cloves garlic cloves, minced
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped
• 1 lemon lemon wedges, for serving

Instructions

1. Step 1: Preheat the oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 1/2 tsp salt, and 1 tsp black pepper to create a marinade.
2. Step 2: Place 6 bone-in chicken thighs in a large bowl and toss with the marinade until evenly coated. Add 1 can (15 oz) drained and rinsed chickpeas, 2 medium peeled and chunked carrots, 1 large red bell pepper cut into 1-inch pieces, and 1 medium red onion cut into wedges; toss to combine.
3. Step 3: Spread the chicken and vegetables in a single layer on a rimmed baking sheet. Roast in the oven for 35-40 minutes until the chicken skin is golden and crisp and the vegetables are tender, stirring chickpeas halfway through.
4. Step 4: Remove from the oven, sprinkle with 1/4 cup chopped fresh cilantro, and serve with lemon wedges from 1 lemon for squeezing over the top.