Sheet Pan Moroccan-Spiced Chicken with Chickpeas and Apricots

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

Tender chicken thighs roasted with aromatic Moroccan spices, chickpeas, and sweet dried apricots all baked together for an easy, fragrant dinner. This Moroccan-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, chickpeas, dried apricots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 35 min Serves 4 Moroccan cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat your oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 1 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.
  2. Step 2: Add 6 bone-in chicken thighs to the bowl and toss to coat evenly in the spice mixture.
  3. Step 3: Arrange the spiced chicken thighs on a large sheet pan. Scatter 1 can (15 oz) drained and rinsed chickpeas and 1/2 cup chopped dried apricots evenly around the chicken.
  4. Step 4: Roast in the preheated oven for 30-35 minutes until the chicken skin is crispy and an internal temperature of 165°F is reached.
  5. Step 5: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the chicken and chickpeas, and serve with lemon wedges to squeeze over for added brightness.

Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Chicken with Chickpeas and Apricots take to make?

Total time is about 50 minutes (15 min prep + 35 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 Chicken with Chickpeas and Apricots?

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 Sheet Pan Moroccan-Spiced Chicken with Chickpeas and Apricots?

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 Chicken with Chickpeas and Apricots 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 Sheet Pan Moroccan-Spiced Chicken with Chickpeas and Apricots?

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.

What others are saying

Related recipes