Sheet Pan Moroccan-Spiced Chicken with Chickpeas and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A one-pan roasted chicken dish infused with warm Moroccan spices, paired with tender chickpeas and colorful vegetables for a hearty meal. This mediterranean-inspired chicken (mediterranean) ready in about 55 minutes pairs chicken thighs, bone-in and skin-on, medium red onion, cut into wedges, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 40 min Serves 6 Mediterranean cuisine 420 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. 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. Stir until fragrant, about 30 seconds.
  2. Step 2: Add 6 chicken thighs, 1 can (15 oz) drained chickpeas, 3 sliced carrots, 1 large chopped red bell pepper, and 1 medium red onion cut into wedges to the bowl. Toss everything thoroughly to coat the chicken and vegetables with the spice mixture.
  3. Step 3: Arrange the chicken thighs skin-side up on a large sheet pan and scatter the chickpeas and vegetables evenly around them. Roast for 35-40 minutes until the chicken skin is crispy and an internal temperature of 165°F is reached.
  4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the dish. Serve with lemon wedges for squeezing over the top.

Frequently asked questions

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

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 Roasted Vegetables?

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 Roasted Vegetables 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 Chicken with Chickpeas and Roasted Vegetables?

Mediterranean 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