Sheet Pan Moroccan-Spiced Chicken with Chickpeas and Roasted Carrots

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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.

Roasted chicken thighs seasoned with warm Moroccan spices, paired with tender chickpeas and sweet roasted carrots for an easy one-pan dinner. This Moroccan chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, carrots, and canned chickpeas 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 "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 4 Moroccan cuisine 420 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 3 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Mix well to form a spice rub.
Step 2: Add 6 bone-in, skin-on chicken thighs, 4 peeled and cut carrots (2-inch sticks), and 1 can (15 oz) drained and rinsed chickpeas to the bowl. Toss thoroughly to coat chicken and vegetables evenly with the spice mixture.
Step 3: Arrange the chicken thighs skin-side up on a large rimmed baking sheet, spreading the carrots and chickpeas around the chicken in a single layer. Roast for 35-40 minutes, or until chicken reaches an internal temperature of 165°F and the carrots are tender.
Step 4: Remove from oven and let rest for 5 minutes. Garnish with 1/4 cup chopped fresh cilantro and serve with lemon wedges for squeezing over. Enjoy warm.