Sheet Pan Moroccan-Spiced Chicken with Chickpeas and Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted chicken thighs infused with warm Moroccan spices, paired with tender chickpeas and sweet carrots cooked together on a sheet pan for an easy, flavorful dinner. This mediterranean-inspired chicken (gluten free) ready in about 55 minutes pairs (about 2 lbs) bone-in chicken thighs, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 1 tbsp ground cumin, 1 tbsp ground coriander, 2 tsp paprika, 1/2 tsp ground cinnamon, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to make the spice blend.
  2. Step 2: Pat dry 6 bone-in chicken thighs and toss with 2 tbsp olive oil and the spice blend until evenly coated. Place on a large rimmed sheet pan.
  3. Step 3: In a mixing bowl, toss 1 can drained chickpeas and 4 sliced carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread around the chicken on the sheet pan in a single layer.
  4. Step 4: Roast in the oven for 35-40 minutes until the chicken skin is golden and crispy, and the carrots are tender when pierced with a fork.
  5. Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over everything. Serve with lemon wedges for squeezing over the dish.

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Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Chicken with Chickpeas and Carrots 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 Chicken with Chickpeas and Carrots?

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 olive oil from drying out.

Can I substitute ingredients in Sheet Pan Moroccan-Spiced Chicken with Chickpeas and Carrots?

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 Carrots 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.

Is Sheet Pan Moroccan-Spiced Chicken with Chickpeas and Carrots gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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