Sheet Pan Moroccan-Spiced Baked Chicken Thighs with Chickpeas

By AislePrompt Editorial · ·

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Juicy chicken thighs roasted on a sheet pan with chickpeas, infused with warm Moroccan spices for an effortless weeknight meal. This Moroccan chicken recipe, ready in about 55 minutes, pairs bone-in skin-on chicken thighs, canned chickpeas, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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: 40 min Serves 6 Moroccan cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 4 tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon ground turmeric, 1 teaspoon paprika, 1 teaspoon garlic powder, 2 teaspoons salt, and 1 teaspoon black pepper.
  2. Step 2: Add 6 bone-in skin-on chicken thighs and 2 cups drained canned chickpeas to the spice mixture. Toss well to coat everything evenly.
  3. Step 3: Arrange the chicken thighs skin-side up on a large rimmed sheet pan in a single layer. Scatter chickpeas around the chicken.
  4. Step 4: Roast in the oven for 35-40 minutes, until the chicken skin is crispy and the internal temperature reaches 165°F. Chickpeas should be golden and slightly crispy.
  5. Step 5: Remove from oven and squeeze juice from 1 lemon over the chicken and chickpeas. Garnish with 1/4 cup chopped fresh parsley before serving.

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