Sheet Pan Moroccan-Spiced Baked Chicken Thighs with Chickpeas

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

Juicy chicken thighs roasted on a sheet pan with chickpeas, infused with warm Moroccan spices for an effortless weeknight meal. This Moroccan-inspired chicken recipe, ready in about 55 minutes, pairs bone-in skin-on chicken thighs, canned chickpeas, 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 "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: 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.

Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Baked Chicken Thighs with Chickpeas take to make?

Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Moroccan-Spiced Baked Chicken Thighs with Chickpeas?

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 canned chickpeas from drying out.

Can I substitute ingredients in Sheet Pan Moroccan-Spiced Baked Chicken Thighs with Chickpeas?

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 Sheet Pan Moroccan-Spiced Baked Chicken Thighs with Chickpeas for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Sheet Pan Moroccan-Spiced Baked Chicken Thighs with Chickpeas?

Moroccan 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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