Sheet Pan Moroccan-Spiced Chicken with Chickpeas and Apricots

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs roasted with aromatic Moroccan spices, chickpeas, and sweet dried apricots all baked together for an easy, fragrant dinner. This Moroccan chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, chickpeas, and 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 "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: 35 min Serves 4 Moroccan cuisine 450 cal/serving

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Ingredients

6 pieces bone-in chicken thighs, skin on
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup dried apricots, chopped
3 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped for garnish
for serving lemon wedges

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Instructions

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.
Step 2: Add 6 bone-in chicken thighs to the bowl and toss to coat evenly in the spice mixture.
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.
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.
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.